Why is it that orange food is almost always the most delicious? Oranges, sweet potatoes, carrots – they’re all so good for you! The citrus is laden with Vitamin C, the carrots and sweet potatoes are loaded with keratin.
I made this dish to complement the Cranberry Orange Sauce I made for the Pork Chops I pan fried last night. The recipe I’ve written makes about enough for 3-4 people, depending on how hungry you are, so if you have more people to feed (or just hungrier people), double, or even triple the recipe accordingly. 🙂
- 1 large sweet potato, peeled and chopped into 1″ pieces
- 4 carrots, peeled and chopped into 1″ pieces
- sea salt
- freshly ground pepper
- freshly shaved nutmeg
- Heavy Cream or Half and Half
- 2 Tbsp butter
In a large pot, bring enough cold salted water to cover the sweet potatoes and carrots to a boil. Boil until the sweet potatoes and carrots are tender, about 12 minutes.
Drain the sweet potatoes and return to the same pot along with the butter, splash of cream, salt, pepper, and nutmeg.
Mash together until they form a smooth consistency. Serve alongside a lovely Autumnal dish like Pan-Fried Pork Chops with a Cranberry Orange Sauce.