Preheat oven to 425 F.

Line rimmed baking sheet with parchment paper.

In a bowl, toss the sweet potatoes, 1 T Olive Oil and thyme. Place on onto 1/2 of the baking sheet.

Place roast on other half of the baking sheet & roast in oven for 10 min.

Toss the green beans with remaining olive oil.

Remove sheet pan from oven.

Turn the sweet potatoes & move them to 1/3 of pan.

Turn the roast over.

Place green beans in the space created by the sweet potatoes, try to keep in a single layer, & return the pan to the oven for an additional 10 min.

Remove the veggies from pan & place on serving tray tented with foil. Reserve 1/4 cup potatoes & 1/4 cup beans for the baby food if needed.

Turn the roast over & return to the oven for 10 min, or until an internal temps is 130 degrees for medium done-ness.

Make gremolata by mixing the chopped parsley (reserve 1 T for later), garlic, lemon zest, + salt & pepper in a small bowl.

In a second small bowl, mix 2/3 of gremolata with butter for the steak and set aside.

Remove steak from oven, tent with foil, and rest 10 min while you prepare the baby purees.

In a food processor, make the purees by blending 1/2 cup sweet potatoes with 1 oz beef and 1/2 cup water until smooth and the desired consistency.

Wash out your baby food maker or food processor,  and prepare the second puree by blending 1/4 cup green beans with the reserved 1 T parsley and 1/4 cup water until smooth.

Slice steak into 1" slices against the grain.

To Serve:*Babies: Serve the two purees created.
*Toddlers: Dice food into bite sizes & serve (add fruit of choice to plate).
*Big Kids: Plate sweet potatoes, cut steak into bite sizes & top with compound butter, top green beans with almonds.
*Adults: Plate sweet potatoes, steak topped with compound butter, green beans with gremolata and almond slices