1 medium sweet potato or yam, peeled and rough chopped
3 medium to large carrots, peeled and sliced into thick chunks
2-3 Tbs. water
In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender. If the carrots aren’t thoroughly cooked, they’ll leave telltale little nuggets of vegetables that reveal their presence— a gigantic no-no for the Sneaky Chef.
Drain the potatoes and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.
This makes about two cups of puree. Double the recipe if you want to store even more. Store in refrigerator up to three days, or freeze portions in sealed plastic bags or containers.