Sweet Potatoes are the crown jewels of root vegetables. These beta-carotene enriched buds are the perfect accompaniment to all proteins be it chicken, beef, pork or fish. This recipe, however, warrants an elevated position of side to main, as the addition of carrots and herbs create a more divergent presentation of this staple.

3-4 Sweet Potatoes, peeled and sliced

5-6 Carrots, peeled and sliced

2 Tbsp Butter

1 Tsp Olive Oil

1/4 C Curry Powder

1 handful of cilantro, finely chopped

1 handful of parsley, finely chopped

1 green onion, finely chopped

2-3 Pickled Sweet Cherry Peppers, sliced

1/2 C Milk (Dairy or Nut i.e. Almond, Pecan, Coconut) optional*

Lime

Salt to taste

Place a pot of salted water on the stove to boil. In the meantime, prepare the vegetables, peeling and slicing them into uniformed pieces. Boil until fork tender.

Reserve a bit of the salted water, drain the vegetables and set aside. Melt the tablespoons of butter until a light shade of brown. Add in curry powder, stirring to incorporate. Cook the curry powder for a few minutes to intensify the flavor. Add in the fork tender vegetables and stir to coat in the curry brown butter mixture.

With either a hand held emersion or standing blender, puree the vegetables. If the puree proves to be too thick, add in the reserved salted water, dairy or nut milk in the blending process as needed. The desired consistency should be smooth yet stiff, not watery. Taste and make salt adjustments where needed. The brown butter curry adds an enormous amount of flavor, but if your potatoes are needing more seasoning, make additions at this point. Place the potato puree in a serving dish and set aside. Sauté the freshly chopped herbs in 1 tsp of olive oil until slightly wilted, a minute or two. Dress the potato puree by topping with the sautéd herbs and sliced peppers. Squeeze a bit of lime juice before serving immediately. Enjoy!