Carrot and Sweet Potato Puree

Carrot and Sweet Potato Puree

This colorful vegetable casserole offers an excellent reason to try fresh sweet potatoes in the spring. You can make it ahead too.


Ingredients:

6          - large sweet potatoes (about 5 3/4 pounds)
1 1/2    - pounds carrots, scraped and cut into 1-inch pieces
1/2       - butter or margarine, divided
1 1/2    - cups water
2          - tablespoons sugar
1/2       - teaspoon salt
1/2       - teaspoon freshly ground black pepper
1/2       - cup lemon low-fat yogurt
1/2       - cup nonfat sour cream alternative
3/4       - teaspoon ground nutmeg
1/4       - teaspoon ground red pepper

Garnish: fresh mint leaves


Procedure:

Step 1
- Scrub sweet potatoes, and pat dry. Prick sweet potatoes several times with a fork.

Step 2
- Microwave at HIGH 35 to 40 minutes or until tender, rotating potatoes at 10-minutes intervals. Let cool to touch; peel and cut into chunks.

Step 3
- Position knife blade in food processor bowl. Add half of sweet potatoes, and process until smooth. Transfer sweet potatoes into a large bowl, and repeat procedure. Set aside.

Step 4
- Combine carrot, 1 tablespoon butter, and next 4 ingredients in a medium saucepan.

Step 5
- Bring to a boil, and cook 10-15 minutes or until carrot is tender and liquid evaporates.

Step 6
- Position knife blade in processor bowl. Add carrot, remaining butter, yogurt, sour cream, nutmeg, and red pepper; process until smooth. Stir carrot mixture into sweet potatoes, Reserve 2 cups sweet potato mixture.

Step 7
- Spoon remaining sweet potato mixture into a lightly greased 3-quart shallow casserole; pipe or dollop reserved sweet potato mixture around edges of casserole.

Step 8
- Bake at 350 degrees for 30 minutes or until thoroughly heated. Garnish, if desired.

Yield: 12 to 14 servings

Note: To make ahead, assemble casserole; cover and refrigerate. Remove from refrigerator, and let stand 30 minutes. Bake at 350 degrees for 45 minutes or until thoroughly heated.