Sweet Potato and Carrot Puree
10 lbs sweet potato, cut into 1 1/2” cubes
5 lbs carrot, sliced into 1/2” “coins”
1 cup ghee
2 cans full fat coconut milk
Himalayan sea salt, to taste
Ground black pepper, to taste
Place chopped sweet potato and carrot into large stock pot, to within 4” of the top.
Add water to cover vegetables.
Bring to a boil over high heat.
Lower heat, keeping it just high enough to keep water boiling.
Cook until vegetables are very fork tender - about 20 minutes.
Drain water from pot.
Add ghee and coconut milk to cooked vegetables.
Using a hand blender, puree until smooth.
Add salt and pepper, to taste, using blender to combine thoroughly.