I love roasting the sweet potato first, although it's not required. Peel the roasted or raw sweet potato, or skip this step if you like the skin. Chop or dice it to your desired size. Bring all ingredients to a boil. Then turn the heat to medium-low and cook uncovered until the sweet potato and zucchini or carrots are soft. It should take around 15 minutes. Add salt and pepper to taste. Serve right away. Or let cool, then divide evenly into airtight containers. (I like these meal prep containers.) Store in the refrigerator for up to five days, or freeze for up to two months.View Nutrition Facts