Sweet Potato, Carrot & Apple Purée

Ingredients

• •1 medium sweet potato, peeled and cut into 1-inch cubes
• •2 medium carrots, peeled and cut into 1-inch pieces
• •1 medium apple (such as Fuji or Gala), peeled, cored, and cut into 1-inch chunks
• •1 tsp olive oil
• •¼ tsp ground cinnamon
• •½ cup water (or low-sodium vegetable broth), plus more as needed

Instructions

1. 1.Preheat the oven to 400°F.
2. 2.Peel and cut the sweet potato into 1-inch cubes, peel and cut the carrots into 1-inch pieces, and peel, core, and cut the apple into 1-inch chunks.
3. 3.Spread the sweet potato and carrots on a baking sheet, drizzle with the olive oil, and toss to coat. Roast for 20 minutes.
4. 4.Add the apple chunks to the baking sheet, toss gently, and roast for another 10 minutes, until everything is completely tender and lightly caramelized.
5. 5.Transfer the roasted sweet potato, carrots, and apple to a blender or food processor.
6. 6.Add ½ cup of water (or low-sodium vegetable broth) and the ground cinnamon.
7. 7.Blend on high until completely smooth, stopping to scrape down the sides as needed. Add more water a tablespoon at a time until the purée reaches a spoonable, lump-free consistency.
8. 8.Taste and check the texture — it should be silky with no fibrous bits. Blend longer or pass through a fine-mesh sieve if needed.
9. 9.Let the purée cool completely, then spoon into clean jars or airtight containers.