Mashed Sweet Potatoes And Carrots With Sweet-And-Sour Walnuts

1. 1

   Preheat oven to 400u00b0F. Bake potatoes until tender, about 45 minutes. Cool slightly; peel. Pass through ricer or food mill into large bowl.

2. 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. (Can be made 1 day ahead. Cover and chill.)

3. 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.

4. 4

   Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.