A great puree to add to a variety of meals from The Sneaky Chef
1 medium sweet potato or yam, peeled and rough chopped
3 medium to large carrots, peeled and sliced into thick chunks
3-4 tablespoons water
Cover carrots and sweet potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender.
Drain water and pure carrots, yams and 2 tablespoons of water until smooth.
This makes about 2 cups of puree. You can store them in 1/4 cup portions in the freezer.
I ended up with a little more than a cup of this but these gladware containers are the perfect size and when you get eight of them in a pack for a little less than three dollars it works perfect for freezing the extra for another night 🙂