1994 Carrot-Sweet Potato Purée

Ingredients

• 0.3 cup butter 
• 5  carrots sliced
• 0.5 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon ground pepper black
• 1 teaspoon lemon rind grated
• 0.3 teaspoon salt 
• 8 ounce cup heavy whipping cream sour
• 1 tablespoon sugar 
• 16 ounce sweet potatoes drained canned
• 29 ounce sweet potatoes drained canned
• 0.8 cup water 

Equipment

• food processor
• bowl
• microwave

Directions

1. Microwave carrot and 3/4 cup water in a glass bowl at HIGH 10 to 12 minutes or until tender.
2. Drain.
3. Process carrot and butter in a food processor until mixture is smooth, stopping to scrape down sides.
4. Transfer to a large bowl.
5. Process sweet potatoes until smooth, stopping to scrape down sides.
6. Add to carrot mixture.
7. Stir together sweet potato mixture, sour cream, and remaining ingredients. Spoon into a 1 1/2-quart glass dish. Cover and chill up to 2 days, if desired; let stand at room temperature 30 minutes. Microwave at HIGH 4 to 5 minutes or until thoroughly heated.