Preheat oven at 450°
Wash and scrub your sweet potatoes
You can wrap each potato in foil, poke a few holes in them and place each on a baking tray. If you don't use foil, you can cut each potato in half, and place FACE DOWN on a baking tray that is lined with a baking sheet.
Place your potatoes in the oven for 45-50. When you can pierce all the way through them with a fork or knife, they are done!
While the potatoes are baking, wash and scrub your carrots.
Cut off the stem of your carrots, and cut them into smaller pieces (size won't matter, and no need to peel.)
Place them in a cup of boiling water, and boil until you can pierce them all the way through with a fork or knife. Strain and set aside. Save the water.
Once your potatoes are ready, let them cool before removing the skin. It should slide off easily using your hands.
To blend, add both ingredients to a food processor, using the leftover carrot carrot water to thin the consistency if needed. For a chunkier version, add both ingredients to a bowl, and use a potato masher instead.