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Ingredients
Directions
- CHOP - Peel the carrots and sweet potatoes and roughly chop into large chunks. Leave the butter to soften at room temperature.
- BOIL - Put the vegetables into a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15 minutes or until they are soft when pricked with a fork.
- MASH - Drain and mash the carrots and sweet potatoes. Add the butter and mix thoroughly. Season with salt, a grind of black pepper and a grating of nutmeg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 92 | 53% |
| Total Fat 10.43g | 13% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 104mg | 4% |
| Potassium 517mg | 15% |
| Total Carbs 20.08g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.24g | 5% |
| Protein 1.88g | 3% |
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