Carrot Sweet Potato Puree

• 1 lb. Carrots
• 1 large sweet potato
• 2 tbsp. Cream
• 1 tbs. Butter
• � tsp. Salt
• Dash cayenne
• Additional butter

Peel carrots and potato and chop into pieces. Cook in boiling salted water until tender. Drain. Transfer vegetables to food processor and blend until smooth.

Add cream, butter, salt and cayenne to puree. Process until well blended and butter melts. Transfer to oven proof dish.

Dot with butter and bake at 350oF for 15 - 20 minutes