serves 6                               

Thanksgiving dinner would not be complete without this yummy puree. It can also be made up to 2 days in advance- just re-heat in the microwave until hot.

2 # yams

1/2 cup heavy cream

1 # carrots

1 T lemon juice

2  1/2 cups water

1/2 t fresh grated nutmeg

1 T sugar (optional)

salt and pepper to taste

6 T unsalted butter

Preheat the oven to 375 degrees. Scrub the potatoes and cut a deep slit in the top of each.  Set on a baking sheet lined with parchment (for easier clean up) and place in the middle of the oven and bake for about an hour or until tender with a fork.

Meanwhile, Peel the carrots and trim them into 1 inch lengths. Put them in a saucepan with the water, sugar,and 2 T of the butter. Set over med-heat and cook uncovered, until most of the water has evaporated and the carrots begin to sizzle in the butter.- about 30 minutes- the carrots should be tender, if not, add a little more water and cook until they are. Let them cool a bit.

Scrape out the flesh of the yam and combine them with the carrots in the bowl of a food processor fitted with the steel blade.  Add the remaining butter and process until pretty smooth. Add the cream and lemon juice and nutmeg and process until very smooth. Adjust the seasoning and process briefly to blend.

To reheat, transfer to a microwave or oven dish and heat until steaming hot. Add some fresh grated nutmeg to the top just before serving.