Sweet Potato and Carrot Puree for Gastroparesis

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while reducing saturated fat.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Peel the sweet potato and chop it into small chunks, ensuring all skins are removed.

Dice the sweet potato and place it in a large stockpot with the baby carrots.

Cover the vegetables with water and bring to a boil over high heat.

Once boiling, reduce the heat to medium and let the vegetables simmer for about 20 minutes until fork tender.

Strain the sweet potatoes and carrots to remove the water.

Add 1/2 cup of cinnamon applesauce and 1/4 cup of maple syrup to the pot with the vegetables.

Use an immersion blender to puree the mixture until smooth.

Serve the puree alongside skinless chicken breast or baked white fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens