1. Scrub and puncture yams.
2. Place yams in preheated oven (at 375 degrees) on baking sheet for about 1 hour (continue cooking until done, depends largely on the size of your yams)
3. While yams are cooking, peel and cut carrots into 1 inch sections.
4. Place carrots in sauce pan with 2 cups water, 2 tbsp butter and 1 tbsp sugar. Boil on medium heat until water is completely evaporated, then remove from heat.
5. Combine the yam flesh, carrots, creme fraiche, remaining butter, 1/2 tsp nutmeg and 1 tbsp cinnamon into food processor and puree (adding salt/pepper to taste).
6. Enjoy!
Note: Cinnamon can be excluded to make the dish more savory, but very enjoyable both ways. Also, instead of a puree, the mixture in step 5 can be mashed with a very similar outcome (depending on how much elbow grease goes into the mashing).
Re-heating: transfer to ovenproof serving dish and cover with aluminum
foil. Heat in preheated 350 degree oven until steaming (approx. 45 minutes from refrigerator or 20 minutes from room temperature).
