1 medium sweet potato or yam, peeled and chopped
3 medium to large carrots, peeled and sliced into chunks
2 to 3 tablespoons water
Boil or steam carrots and sweet potatoes for about 20 minutes, until carrots are very tender.
Drain and place in food processor with 2 to 3 tablespoons of water. Puree on high until smooth—no pieces of vegetables showing. Puree keeps for 3 days in refrigerator or 3 months in freezer.
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