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Recipes

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

By Bill Telepan

Recipe information

  • Yield

    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

Need to make a substitution?

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. DO AHEAD 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.

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