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Epicurious

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

4.5

(8)

Recipe information

  • Yield

    Makes 8 servings

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
Pinch of salt
1/2 cup honey
1/2 cup Sherry wine vinegar
1 cup walnuts, lightly toasted

Preparation

  1. Step 1

    Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Cool slightly; peel. Pass through ricer or food mill into large bowl.

    Step 2

    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. (Can be made 1 day ahead. Cover and chill.)

    Step 3

    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.

    Step 4

    Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.

TagsSweet PotatoPotatoRoot VegetableVegetableCarrotWalnutNutSideDinnerGluten FreeVegetarian5 Ingredients or FewerSimmerOven BakeThanksgivingBon Appétit
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