This Thanksgiving recipe comes from Amy Marion in ASAP’s Local Food Research Center.
- 4 sweet potatoes, peeled
- 15-20 carrots (You want the carrot to sweet potato ratio to be approximately 50/50)
- Coconut oil, melted
- Salt and pepper to taste
Chop carrots and sweet potatoes into roughly 1-inch cubes. Toss liberally with melted coconut oil and salt and pepper to taste. Roast at 425 degrees until soft. Blend together in a food processor or blender and serve.