Sweet (but not too sweet) Potato and Carrot Puree

The perfect Thanksgiving or any holiday side dish. Make ahead for easy reheating.

This recipe is adapted from the classic Silver Palate Cookbook by Julee Rosso & Sheila Lukins with an original copyright of 1979. My mom gave my husband the book for his birthday in 1984. We've been making many favorites for years and this is an adaption of one of them. You can see by the state of the book it has been well loved.

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This the perfect side dish for Thanksgiving or any winter celebratory meal. It is delicious, it's simple to make since much of the time is hands-off, and you can make it ahead.

Serves 6–8

Ingredients

• 2 lbs. sweet potatoes (about 4), preferably moist-fleshed “yam” types such as Beauregard, Jewel, or Garnet. I haven't tried with Japanese or other white sweet potatoes.

• 1 lb. carrots, topped, tailed, peeled, and sliced ¼ inch thick

• 2½ cups water

• 12 Tbsp (1½ sticks) unsalted butter*, divided

  *You can reduce to about 1 stick total if preferred—flavor and texture remain excellent.

• 1 Tbsp sugar

• ½ cup crème fraîche (store-bought or homemade) You could sub yogurt or sour cream but it's not quite the same :)

• ½ tsp nutmeg

• Dash of cayenne (optional but recommended)

• Salt and pepper, to taste

  
  

Preheat the oven to 375°F (up to 400°F is fine).

1. Roast the sweet potatoes:

   • Scrub the sweet potatoes and prick each several times with a fork or paring knife.

   • Place on a baking sheet and roast until easily pierced with a knife and the natural sugars begin to ooze, about 40–60 minutes.

   • Remove from the oven and let cool slightly.

2. Cook the carrots while the sweet potatoes roast:

   • Place the sliced carrots in a wide, shallow saucepan.

   • Add 2 Tbsp butter, 1 Tbsp sugar, a pinch of salt, and 2½ cups water.

   • Bring to a boil over medium heat, then reduce to a simmer.

   • Cook uncovered until the water has evaporated and the carrots are tender.

     • If the carrots aren’t tender when the water is gone, add a little more water and continue cooking.

   • Once tender, increase the heat to medium-high and cook until the remaining liquid forms a buttery glaze and the carrots begin to sizzle in the butter. Shake the pan to coat them evenly. Remove from heat.

3. Combine and purée:

   • When the sweet potatoes are cool enough to handle, cut them open and scoop out the flesh.

   • Transfer the sweet potato flesh and carrots to a food processor.

   • Add the remaining butter and crème fraîche, processing until very smooth.

   • Season with nutmeg, salt, pepper, and a dash of cayenne (if using).

4. Adjust and serve:

   • If needed, add a bit more crème fraîche through the feed tube for your desired consistency.

5. Keep warm until ready to serve.

   
   

   Make-Ahead Option Transfer the purée to an oven-safe dish, cover with foil, and refrigerate for up to 3 days. To reheat, bake at 350°F for about 25 minutes, or until steaming hot.

Vegan option: I haven't tried it, I think you could make it vegan using oat milk-based butter and vegan yogurt.

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Enjoy!

Let us know if you tried it.