- 1 medium sweet potato, coarsely chopped
- 3 medium carrots, sliced into thick chunks
- 2-3 Tablespoons water
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 2 tablespoons of water. Purée on high until smooth and 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 purée, but the less water, the better.
This recipe makes about 2 cups of purée; double it if you want to store more. Orange Purée will keep in the refrigerator for up to 3 days, or you can freeze ¼-cup portions in sealed plastic bags or small plastic containers.