Sweet Potato and Carrot Puree

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Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 4 large sweet potatoes (about 2 pounds), of a moist variety
  • 1 pound carrots
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Method

  1. Preheat the oven to 375°F.
  2. Scrub the potatoes and cut a small, deep slit in the top of each. Set on the center rack of the oven and bake until the potatoes are tender