Carrot sweet potato puree carrot sweet potato puree How to make carrot sweet potato puree? How long does it take to mash sweet potatoes? What about the remaining sweet potato puree? Fluffy carrot sweet potato puree raw sweet potato and carrot rest optional making instruction note nutrition (1 of 8 servings)

<h1 class="pgc-h-arrow-right" data-track="1" > carrot and sweet potato puree</h1>

This carrot and sweet potato puree has become a new favorite in many people's homes. Now let us show you how easy it is to make!

This recipe is easy to make, taking just 30 minutes and 7 ingredients.

<h1 class="pgc-h-arrow-right" data-track="10" how to make carrot and sweet potato puree >? </h1>

Making mashed sweet potatoes is a bit harder than regular because the texture is both tenderer than white/yellow sweet potatoes and can also be stickier than mashed sweet potatoes.

Therefore, sweet potatoes usually take less time to boil than they are mashed by hand, and can benefit from incorporating them into food processors.

<h1 class="pgc-h-arrow-right" data-track="13" How long does it take to mash sweet potatoes >? </h1>

When you pierce a few slices with a knife, the sweet potatoes are ready to mash, and the sweet potatoes slide off easily – depending on the size of the sweet potato and pot, it takes about 12 to 20 minutes.

If in doubt, cook. No one likes to chew sweet potato puree.

<h1 class="pgc-h-arrow-right" data-track="16" what happens to the remaining sweet potato puree >? </h1>

The remaining sweet potato puree has many delicious uses!

Sandwich sauce

Shepherd's pie

Sweet potato casserole

Serve with this mushroom lentil

Swap white potatoes from curry potato cakes

Wonton filling

Pumpkin pie

Hope you enjoy this mashup! It is:

Milky

Savoury and sweet

Vibrant orange

Rich in vitamins and nutrients

console

Super delicious

This will provide the perfect treat for your holiday table and other occasions! Top with dairy-free butter and fresh herbs to add flavor.

<h1 class="pgc-h-arrow-right" data-track="41" > fluffy carrot and sweet potato puree</h1>

The vibrant sweet potato and carrot puree filled with turmeric, ginger and dairy-free butter is so delicious and incredible!

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Serving Size: 1/2 cup

Lessons: Side dishes

Cuisine: Gluten free, grain free, vegetarian

<h1 class="pgc-h-arrow-right" data-track="54" > raw material</h1>

<h1 class="pgc-h-arrow-right" data-track="56" > sweet potatoes and carrots</h1>

2 medium sweet potatoes, peeled and cut into large pieces

4 medium carrots, peeled and cut into large pieces

water

<h1 class="pgc-h-arrow-right" data-track="60" > the rest</h1>

2-3 tablespoons without milk butter

1/4 teaspoon ground ginger

1/2 teaspoon ground turmeric

Sea salt to taste

<h1 class="pgc-h-arrow-right" data-track="66" > optional</h1>

Extra butter options

Fresh parsley

Salt and pepper

<h1 class="pgc-h-arrow-right" data-track="70" > production instructions</h1>

Wash the sweet potatoes and carrots, peel and cut into small pieces, cut into small pieces (see image) and place in a large pot or oven. Submerge 1 inch with water to make sure they are submerged.

Bring the water to a boil over high heat. After boiling, reduce the heat slightly to a medium to high level and continue to cook at a slightly slower boiling rate for about 10-15 minutes, or until the sweet potatoes and carrots are very tender.

Drain the carrots and sweet potatoes and pour them back into a pan (or into a food processor or blender for a thick broth effect). Add butter, ginger, turmeric and sea salt to taste. Mash until smooth.

Add more butter or a small amount of water as needed to make the cream cream creamy. Taste and adjust the flavor as needed, add more butter to increase the creaminess, add spices or add flavor of sea salt.

Serve with other options of butter, fresh parsley, salt and pepper (all optional). Store the cooled remaining food in the refrigerator for up to 4-5 days.

<h1 class="pgc-h-arrow-right" data-track="77" > note</h1>

*Nutritional information is a rough estimate based on Miyoko's vegan butter, 1/4 teaspoon of sea salt, and no optional ingredients.

<h1 class="pgc-h-arrow-right" data-track="79" > nutrition (1 out of 8 servings).</h1>

Serving Size: 1 cup

Calories: 65

Carbohydrates: 9.9 g

Protein: 0.9 g

Fat 2.6 g

Saturated fat: 2 g

Polyunsaturated fats: 0.04 g

Monounsaturated fat: 0 g

Trans fat: 0 g

Cholesterol: 0 mg

Sodium: 128 mg

Potassium: 215 mg

Fiber: 1.9 g

Sugars: 2.8 g

Vitamin A: 9706 IU

Vitamin C: 2.8 mg

Calcium: 21.7 mg

Iron: 0.42 mg