Carrot-Sweet Potato Base Blend

This blend takes a bit more time than some of the others, but I have to tell you— it’s my favorite child. It works in almost anything thanks to its creamy, deliciously sweet flavor profile. Don’t drive yourself crazy dicing the veggies; a rough chop is fine. Just try to make them roughly the same size so they cook evenly. Some markets do sell frozen diced sweet potatoes. If you can find these timesavers, use them. Pick up some frozen carrots, too. Then you can skip the steaming and simply flash-thaw them by pouring hot water over both veggies and go directly to the blending step. You’ll need about 4 cups of frozen chopped sweet potatoes and 3 cups of frozen chopped carrots total.



Servings: 4 1/2 cups


  • 2 Large sweet potatoes or yams, peeled and roughly chopped
  • 6 Large carrots, peeled and roughly chopped
  • filtered water


  • Place a steamer basket into a large pot, pour in a few inches of tap water (make sure the water is below the bottom of the basket), and set it over high heat. Add the sweet potatoes and carrots and steam, covered, for 15 to 20 minutes, until fork-tender. Blend the veggies with 2 to 3 tablespoons of filtered water until smooth, adding more water as necessary.