John Myers
Ingredients for 4 servings:
- 6 sweet potatoes (orange flesh)
- 4 carrots
- 4 tbsp butter
- 1 tbsp brown sugar
- some vegetable broth
- some nutmeg
- some salt and pepper
- some orange juice
- Cinnamon powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
American recipe for an aromatic, fluffy puree
Peel the sweet potatoes and carrots and cut into small pieces. Boil them in water with bouillon powder until very soft, then drain well. Puree the vegetables, stir in the butter, and perhaps a little more of the cooking liquid, until you have a soft, fluffy purée. Season to taste with salt, pepper, and sugar. (I always season it with a little orange juice, nutmeg, and a pinch of cinnamon.) Tip: Instead of sugar, you can also use maple syrup, agave syrup, or, if you like it stronger, beet syrup or pear syrup, or even a little vanilla—it depends on what I’m serving it with and my mood! In the US, people also like to top it with roasted pecans or other nuts, or marshmallows, and then briefly gratinate it (I leave them out; they’re too sweet for me). It’s especially delicious for babies and children!
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