Roasted Veggie Mash

Preheat oven to 425 degrees F. Place sweet potato, carrots, onion, and garlic in a 3-quart square baking dish or a 13x9-inch baking pan. Drizzle with oil and toss to coat. Cover with foil.

Roast for 20 minutes. Remove the foil; stir the vegetables. Roast, uncovered, for 10 to 15 minutes more or until the vegetables are tender.

Transfer the vegetables to a food processor. Add ginger, salt, and teaspoon ground pepper. Cover and process just until coarsely pureed, adding the 2-4 tablespoons milk as necessary for desired consistency. If desired, garnish with additional ground pepper.