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Sweet Potato & Carrot Purée

A low-protein recipe for kids and adults with PKU —
from the Resource Mothers Handbook

2 large (908) sweet potatoes or yams
6 Tbl (90 gm) sweet butter, softened
½ pound (227 gm) carrots
salt and freshly ground black pepper
½ cup water
¼ tsp freshly grated nutmeg
1½ tsp granulated sugar
dash of cayenne pepper, optional

Scrub potatoes or yams and cut a small, deep slit in the top of each. Set on the center rack of a preheated 375-degree oven and bake for about one hour, or until potatoes/yams are tender when pierced with a fork.  Meanwhile, peel and trim the carrots and cut them into 1-inch lengths. Put them in a saucepan and add the water, sugar, 1 TB of the butter, and salt and pepper to taste. Set over medium heat, bring to a boil, and cook uncovered until the water has evaporated and carrots begin to sizzle in butter, about 30 minuets. The carrots should be tender. If not, add a little additional water and cook until carrots are done and all liquid has evaporated.  Scrape out the flesh of the potatoes/yams and combine with carrots in the bowl of a food processor fitted with a steel blade. Add remaining butter and process until very smooth. Add nutmeg and season to taste with salt and pepper. Add cayenne if desired and process briefly to blend. Note: Recipe will freeze well. Yield: 6 servings.

Total Phe per recipe: 1151 mg
Total Phe per serving: 192 mg

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