Carrot-Sweet Potato Puree

• 5 carrots, sliced
• 3/4 cup water
• 2 tablespoons light butter or light margarine
• 1 (29-ounce) can sweet potatoes, drained
• 1 (16-ounce) can sweet potatoes, drained
• 1 (8-ounce) container light sour cream
• 1 tablespoon sugar
• 1 teaspoon grated lemon rind
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper

1. Microwave carrots and 3/4 cup water in a glass bowl at HIGH 8 to 12 minutes or until fork tender. Drain.
2. Process carrots and butter in a food processor until mixture is smooth, stopping to scrape down sides. Add sweet potatoes; process until smooth.
3. Stir together sweet potato mixture, container of light sour cream, and remaining ingredients.
4. Spoon mixture into a 1 1/2-quart glass dish. Microwave at HIGH 4 to 5 minutes or until thoroughly heated.
5. Note: To prepare ahead, cover and chill up to 2 days, if desired; let stand at room temperature 30 minutes. Microwave as directed.
6. Original recipe: Calories 363 (37% from fat); Fat 15g (sat 10g); Chol: 52mg.

carrots, water, light butter, sweet potatoes, sweet potatoes, sour cream, sugar, lemon rind, ground nutmeg, salt, ground black pepper, ground red pepper

Taken from www.myrecipes.com/recipe/carrot-sweet-potato-puree (may not work)