1 sweet potato, washed
2 carrots, washed, peeled and sliced
Preheat the oven to 375°F. Wash and dry the sweet potato; prick the surface with a fork, wrap with aluminum foil and bake until tender (approximately 45 minutes). Cook the carrots in pieces in a pot with little water for 20 minutes. When the sweet potato is tender, let cool slightly, cut in half and remove all pulp. Blend the sweet potato and carrots with a little of the cooking water if necessary to achieve a smooth consistency.
Serving size: 4 serving