Best Sweet Potatocarrot Fat Substitute For Recipes

FLUFFY MASHED SWEET POTATOES AND CARROTS

Steps:

• Rinse, peel, and chop potatoes and carrots into large bite-sized pieces (see photo) and add to a large pot or Dutch oven. Cover with water by about 1 inch to ensure they're submerged.
• Bring water to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the potatoes and carrots are very tender (they should easily fall off a knife when pierced).
• Drain carrots and potatoes and add back to the pot (or to a food processor or blender for a whipped purée effect). Add butter of choice, minced garlic, ginger, turmeric, and sea salt to taste. Mash (or purée) until smooth. We found a food processor to give the creamiest texture, but mashing works fine, too (it just leaves a bit more texture).
• Add more butter (or a bit of water) as needed to get creamy and smooth. Taste and adjust flavor as needed, adding more butter for creaminess, spices to taste, or sea salt to taste.
• Serve hot. Garnish with additional butter of choice, fresh parsley, and salt and pepper (all optional). Store cooled leftovers in the refrigerator up to 4-5 days.

CARROT AND SWEET POTATO SOUP WITH MINT OR TARRAGON

Steps:

• Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard.
• Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve.

SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
• Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.