Ideas & Inspiration

Recipe: Make Sweet Potato and Carrot Puree

Cardamom Sweet Potato and Carrot Puree

Yield: 6 to 8 servings


  • 1 pound of carrots, peeled (OPTIONAL: Peeled baby carrots can be substituted)
  • 2 large sweet potatoes, peeled
  • 1 chicken bouillon cube
  • 3/4 cup sour cream
  • 1/2 cup unsalted butter
  • 1/2 teaspoon cardamom
  • Salt and pepper to taste


  • Preheat oven to 350 degrees Fahrenheit.
  • Line the bottom and sides of an oven-proof baking dish with cooking spray and set aside.
  • Measure 4 cups of water and set aside.
  • Cut sweet potatoes into 3/4-inch slices.
  • Cut carrots into 1-inch lengths.
  • Add sweet potatoes and carrots to stock pot with bouillon cube and boil water. Cook until softened.
  • When fully cooked (a fork enters easily), drain the sweet potatoes and carrots, making sure to reserve some of the chicken stock.
  • Now take your blender and puree the sweet potatoes and carrots with butter and cardamom in batches. Use leftover chicken stock to thin as needed.
  • Add salt and pepper to taste.
  • Pour the puree mixture into the baking dish.
  • Stir in sour cream to mixture until blended.
  • Bake for 30 minutes.
  • When you pull this delicious dish out of the oven, let it cool slightly, then garnish with thyme from your herb garden.