Way Back Wednesday: Sweet Potato/Carrot Puree

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My Mother’s Sweet Potato Carrot Puree

 

3 Sweet Potatoes

3 Carrots

2 cups Creme Fresh

Salt & Pepper to taste

1/4 tsp Paprika

 

Cook Sweet Potatoes & Carrots until soft, then puree in food processor.  Pre make Creme Fresh ( you can substitute sour cream if you must) Combine everything in food processor, then bake for 30 minutes on 250. 

 

Serve hot!  Goes GREAT with Thanksgiving dinner!

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