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Prep 10 mins
Cook 20 mins
A friend of mine from long ago showed me this recipe around Thanksgiving one year; I remember her telling me something like it's a traditional Jewish recipe, but I can't find it anywhere. It's delicious, defines simplicity, and it's all natural and vegan (but my carnivore friends love it too!). I recommend getting the ingredients fresh from the farmer's market or your own garden for full effect!
- Peel the carrots and cut the lemon in half or quarters (for squeezing).
- Boil the sweet potatoes and carrots (together or separately) until soft throughout. Remove potato skins (they should slide off easily, be careful because the potatoes are very hot!).
- Place the sweet potatoes and carrots in a large bowl for mashing. Mash and mix the vegetables together, adding lemon juice as you mix. Add as much or as little lemon juice as you prefer.