Best Mashed Sweet Potatoes And Carrots Recipes

Mashed Sweet Potatoes and Carrots image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 6

2 large sweet potatoes, peeled, cubed
4 large carrots, peeled, sliced
2 garlic cloves, peeled
1/4 cup whipping cream
2 tablespoons butter
Salt and freshly ground pepper

Steps:

Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.

Mashed Sweet Potatoes and Carrots with Sweet-and-Sour Walnuts image

Yield Makes 8 servings

Number Of Ingredients 8

2 pounds red-skinned sweet potatoes (yams)
6 tablespoons butter, divided
2 pounds carrots, peeled, cut into 1/2-inch-thick slices
2 tablespoons (or more) water
Pinch of salt
1/2 cup honey
1/2 cup Sherry wine vinegar
1 cup walnuts, lightly toasted

Steps:

Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Cool slightly; peel. Pass through ricer or food mill into large bowl.
Melt 2 tablespoons butter in large pot over medium heat. Add carrots, 2 tablespoons water, and pinch of salt. Cover and bring to boil; reduce heat to medium and simmer until carrots are tender, stirring occasionally and adding more water by tablespoonfuls if dry, about 25 minutes. Add 1/4 cup butter. Use potato masher to mash carrots coarsely. Stir potatoes into carrots. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Stir honey and vinegar in small saucepan to blend. Add walnuts and boil until sauce is thick and syrupy, stirring occasionally, about 10 minutes. Cool slightly. Season with salt.
Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.