Preheat your oven to 425 degrees and line a baking sheet with unbleached parchment paper.
Place the sweet potato and beet cut side down on the baking sheet and put into the oven on the center rack.
Roast for about 45 minutes until the sweet potato and beet are cooked all the way through.
Remove the baking sheet from the oven and let cool for about 5 minutes. Peel the skin off the sweet potato and peel the beet. Blend until smooth using your Sage Baby Puree & Blend food processor or immersion rod.
This meal can be stored in your Sage Jars or Sage Squeezie for up to 3 days in the fridge and up to 3 months in the freezer.