Ingredients
4 large sweet potatoes
1 lb. carrots
2.5 cups water
1 TB sugar
12 TB butter
salt and pepper to taste
1/2 cup creme fraiche
Curry powder- approximately 1.5 TB-to taste
Preparation
Bake sweet potatoes Peel and chunk carrots and cut into 1 inch lengths Cook carrots in water with the sugar and 2 TB butter until water evaporates and you have a syrup based sauce. Remove from heat and cool slightly. Scoop sweet potato flesh and add carrots and potatoes to the food processor. Add 10 TB butter, creme fraiche and curry powder, salt and pepper. Process til smooth
