This is a beautiful vegetable to serve in the Fall. The fresh ginger adds such a nice taste. It can be made one day in advance. Just reheat in the oven covered in tin foil on 350 degrees for 30 minutes.
GINGER CARROT AND SWEET POTATO PUREE
1 sweet potato
6-8 carrots, peeled and cut in 1” pieces
1-2” fresh ginger, peeled and chopped
1 tablespoon of salted butter
1 cup of water
½ cup of milk*
pinch of nutmeg
Kosher Salt and Freshly ground pepper
Preheat oven to 375 degrees.
Scrub your sweet potato and with a sharp knife poke top and bottom.
Bake sweet potato until soft about 1 hour.
Meanwhile, sautee carrots, ginger and butter in water for approximately 20 minutes until soft.
Using your Cuisinart or blender add scooped out sweet potato and the softened carrots. While Cuisinart is running add your milk to top drizzle device blending until smooth consistency.
Add a dash of nutmeg and blend some more.
Season with Kosher salt and freshly ground pepper and blend.
Taste to correct seasoning.
*Instead of milk you could add cream. I used to add crème fraiche which you can do but I’m not sure it’s necessary. I even use Lactaid Milk these days. It’s added just to get a creamy consistency.