Peel the sweet potatoes and carrots and cut into small pieces. Cook with stock powder in water until very soft and drain well. Puree the vegetables, stir in butter, possibly also some cooking liquid, until a soft, fluffy puree is obtained. Season to taste with salt, pepper and sugar. I still taste it with some orange juice, nutmeg and a little cinnamon. Tip: Instead of sugar you can also use maple syrup, agave syrup or, if you like it stronger, beet syrup or pear syrup, or a little vanilla - that depends on what I`m serving it for and what mood I`m in! In the USA people like to put roasted pecans or other nuts on top - or marshmallow and then gratinate them briefly - I leave them out - that`s too sweet for me. Especially babies and children taste great!
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