Recipe: Make Sweet Potato and Carrot Puree

Renee Valdes
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Learn how to make ginger sweet potato and carrot puree ll The Home Depot Garden Club

Try making something new this holiday season with this sweet potato and carrot puree. This dish is sure to become a crowd favorite for the holidays. Using sweet potatoes and carrots fresh-picked from your garden or from a store, this dish comes packed with Vitamin A (from beta-carotene) and B6 and much more.

On your holiday table, sweet potato and carrot puree is an easy side dish option. It’s also a less sweet option than the sweet potato holiday dish with marshmallows. Subtle hints of aromatic cardamom set this dish apart from others. For the recipe, you’ll need a blender or food processor to puree all the ingredients together and an oven-proof baking dish.

Recipe: Cardamom Sweet Potato and Carrot Puree

INGREDIENTS:

  • 1 pound of carrots, peeled (OPTIONAL: Peeled baby carrots can be substituted)
  • 2 large sweet potatoes, peeled
  • 1 chicken bouillon cube  
  • 3/4 cup sour cream
  • 1/2 cup unsalted butter 
  • 1/2 teaspoon cardamom
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line the bottom and sides of an oven-proof baking dish with cooking spray and set aside.
  3. Measure 4 cups of water and set aside.
  4. Cut sweet potatoes into 3/4-inch slices.
  5. Cut carrots into 1-inch lengths. 
  6. Add sweet potatoes and carrots to stock pot with bouillon cube and boil water. Cook until softened.
  7. When fully cooked (a fork enters easily), drain the sweet potatoes and carrots, making sure to reserve some of the chicken stock.
  8. Now take your blender and puree the sweet potatoes and carrots with butter and cardamom in batches. Use leftover chicken stock to thin as needed.
  9. Add salt and pepper to taste.
  10. Pour the puree mixture into the baking dish. 
  11. Stir in sour cream to mixture until blended.
  12. Bake for 30 minutes.
  13. When you pull this delicious dish out of the oven, let it cool slightly, then garnish with thyme from your herb garden.
  14. Serves six to eight.

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