Servings:
Makes 2 cups Servings
Ingredients
- 1 medium sweet potato or yam, peeled and coarsely chopped
- 3 medium to large carrots, peeled and sliced into thick chunks
- 2 to 3 tablespoons water
Preparation
Baking Directions:
Place the carrots and sweet potatoes in a medium-sized pot and cover with cold water.
Bring to a boil and cook for about 20 minutes, until carrots are very tender.
Careful — if the carrots aren’t tender enough, they may leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your kids — a gigantic no-no for The Sneaky Chef.
Drain the carrots and sweet potatoes and put them in the food processor with two tablespoons of water.
Puree on high until smooth — no pieces of vegetables showing.
Stop occasionally to push the contents to the bottom.
If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.
