4 medium carrots, cut up
2 large sweet potatoes, peeled and quartered (1 pound total)
1/4 cup butter, softened
1/4 cup brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
3 to 4 tablespoons Longmont Dairy whipping cream, light cream, or half and half

In a large covered saucepan cook carrots for 10 minutes in enough boiling water to cover. Add sweet potatoes. Return to boiling. Cover and cook about 30 minutes or until vegetables are very tender. Drain.

Transfer cooked carrots and sweet potatoes to a large mixing bowl and beat with an electric mixer until smooth.

Add butter, salt, and pepper. Beat until combined. Then beat in enough cream or half and half until moistened.

If necessary, return to saucepan and reheat over low heat, stirring occasionally. Or, to serve later, transfer to a 1 quart casserole. Cover and chill for 2 to 24 hours. To serve, bake, covered, in at 350 degree oven for about 45 minutes, or until heated through.