Purple Sweet Potatoes & Beets

This is, hands down, one of Ev’s favorite foods. We serve it as the “dessert” portion of his meals, and he gobbles it up. The cardamom adds some spice and good flavor, and the addition of a little yogurt and milk makes it look like the pretend food from Hook, which means everytime I make it I yell “rufiOOOOOOOOOOO” in my kitchen.

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Here’s how you make it:

  1. Heat oven to 350F.
  2. Skin and cube 2 beets.
  3. Roast beets and 2 purple sweet potatoes (whole and skin on) for 30-45 minutes, until soft.
  4. Peel sweet potatoes and combine in a food processor along with beets, 1/2 cup whole milk yogurt, 1 tsp cardamom, 1/4 cup whole milk (or breastmilk), and 1 tbsp grass fed butter.
  5. Puree until smooth.
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