Sweet Potato and Carrot Puree

Ingredients:

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

Method:

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.