4 lg. sweet potatoes (2 lbs.)
1 lb. carrots
2 1/2 c. water
1 tbsp. sugar
12 tbsp. (1 1/2 sticks) sweet butter, softened
Salt & pepper
1 c. Creme Fraiche (see below)
1/2 tsp. grated nutmeg
Dash of cayenne pepper

1. Scrub potatoes and cut a small, deep slit in top of each. Set on centered rack of 375 degree preheated oven. Bake 1 hour or until tender.

2. Peel and trim carrots and cut in 1" lengths. Put in saucepan and add the water, sugar, 2 tablespoons butter, salt and pepper.

3. Set over medium heat; bring to a boil and cook, uncovered until water has evaporated and carrots begin to sizzle in the butter, about 30 minutes.

4. If carrots are not tender, add a little water and cook until done and all water has evaporated.

5. Scrape out flesh of potatoes and combine with carrots in the bowl of a food processor.

6. Add remaining butter and creme fraiche and process until smooth.

7. Add nutmeg and season to taste with salt and pepper.

8. Add cayenne, if desired and process to blend.

9. To reheat transfer to oven proof dish and cover with foil. Heat at 350 degrees for 25 minutes.

CREME FRAICHE:

1 c. heavy cream
1 c. sour cream

1. Whisk cream and sour cream in bowl. Cover loosely with plastic wrap. Let stand overnight in warm spot. May take 24 hours to thicken.

2. Cover and refrigerate 4 hours. Creme Fraiche will be thick. Tart flavor continues to develop as creme fraiche sets in refrigerator.