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1. Steam carrots until tender, approximately 10 minutes.
2. Add carrot slices and unsalted butter to food processor. Pulse until smooth.
3. Transfer carrot mixture to a large bowl.
4. Add sweet potatoes to food processor. Pulse until smooth.
5. Add sweet potatoes to bowl with carrots.
6. Stir in sour cream, granulated sugar, fresh lemon zest, ground nutmeg, coarse salt, fresh ground black pepper, and crushed red pepper flakes.
7. Stir to combine.
8. Spoon sweet potato mixture into glass baking dish.
9. Cover baking dish tightly with plastic wrap. Chill overnight.
10. Remove from refrigerator and bring to room temperature.
11. Add sweet potato mixture to saucepan. Thin slightly with cold water, if necessary.
12. Heat over medium heat until hot.
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