Mashed Sweet Potatoes and Carrots

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.

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