Smashed Sweet Potato and Carrot

Sweet potatoes and carrots are meant for each other, and meant for me. I love this combo, especially slightly chunky. For years I made this dish by pureeing the mixture, which is an elegant presentation for Thanksgiving. This is more rustic for every day fare and a great high fiber, high vitamin side,

3 medium sweet potatoes, peeled, about 2-1/2 lb, diced 1-inch

2 large or 3 medium carrots, about 1-1/2 lb, peeled and sliced

2 Tbsp butter plus 1 Tbsp olive oil

About 1/8 tsp nutmeg, hopefully freshly grated

1/4 cup half and half (or milk)

Set a medium pot with 2 quarts well salted water to a boil for the potatoes. Meanwhile sauté the carrots with the butter and oil in a skillet over heat. Keep carrots on medium-low heat while you prepare the remaining ingredients.

Add the potatoes to the pot of water and bring to a gentle boil. Reduce heat to medium and cook for about 12-15 minutes, until potatoes are just barely softened. Watch carrots and stir regularly, to keep them softening and browning, but not burning.

Turn potatoes into a strainer and quickly return to their pot, still dripping wet is wonderful.

Tip carrots with butter and juices into the pot with the sweet potatoes.

Add the nutmeg and half and half, and mash manually, with a masher, until you get a coarsely mixed constituency you like. This is not meant to be a smooth purée, but you may need to add some water to adjust the consistency to your taste.

Serves 4.

Cook's Note: Here I actually used 1 potato and 2 sweet potatoes, because that is what I had on hand. It was delicious!

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