Carrot & Sweet Potato Puree

*Carrot & Sweet Potato Puree*
This dish can be prepared up to the baking stage early in the day and refrigerated, leaving little work at dinner time. Serves 4.

1 lb.	Carrots	450 g
1 large	Sweet potatoes	1 large
2 tbsp	Cream	25 mL
1 tbsp	Butter	15 mL
1/4 tsp	Salt	1 mL
dash	cayenne	dash
	Additional butter

Peel carrots and potato and chop into pieces. Cook in boiling salted water until tender. Drain. Transfer vegetables to food processor and blend until smooth. Add cream, butter, salt and cayenne to puree. Process until well blended and butter melts. Transfer to oven proof dish. Dot with butter and bake in 350°F (180°C) oven for 15 to 20 minutes..