Those of you who have been with us for a while might have this among the recipes from a few years ago. It is not in our recipe index so I thought it would be a good one to run again since it is my favorite method of preparing sweet potatoes and I do make this every year for Thanksgiving and Christmas Dinner.
The original recipe uses 12 T of butter. I try to use only what I need, probably not even 8. I only use a couple of tablespoons of sour cream.
4 large sweet potatoes
1 lb carrots
2 ½ c water
1 T sugar
8 T sweet butter, softened
1/2 c crème fraiche or sour cream
1/2 t nutmeg (optional)
Parsley, for garnish, if desired.
Scrub potatoes and cut a deep slit in each top. Set on center rack of preheated 375 degree oven and bake for 1 hour, or until potatoes are tender when pierced with fork. Put cookie sheet underneath in case they explode.
Peel and trim carrots and cut into 1-inch lengths. Put carrots in saucepan and add water, sugar, 2 T of butter, and salt and pepper to taste. Set over medium heat, bring to boil, and cook uncovered until water has evaporated and carrots begin to sizzle in butter, about 30 minutes. (Carrots should be tender. If not, add a little additional water and cook until carrots are done and all liquid has evaporated.) be very careful not to let the carrots burn.
Scrape out flesh of sweet potatoes and combine with carrots in bowl of food processor. Add remaining butter and crème fraiche and process until very smooth.
Add nutmeg and season to taste with salt and pepper, then process to blend.
To reheat, transfer to ovenproof serving dish and cover with foil. Heat in preheated 350 degree oven for about 25 minutes. Garnish with parsley if desired.
adapted from: The Silver Palate CookbookShare to Print