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

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

Ingredients

  • 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
  • 1/2 cup Sherry wine vinegar
  • 1 cup walnuts, lightly toasted

Recipe Preparation

  • 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. DO AHEAD 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.

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