"Orange" Puree

Ingredients


1 medium sweet potato or yam, peeled and roughly chopped 
3 medium to large carrots, peeled and sliced into thick chunks 
2 to 3 tablespoons water




Directions


In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until very tender. If the carrots aren't thoroughly cooked, they'll leave little telltale nuggets of vegetables (a gigantic no-no for the sneaky chef).


Drain the sweet 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 sweet 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. 


The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 2 cups of puree)