Make an easy roast vegetable puree for toddlers with sweet potato. This sweet potato puree is great for freezing. Freeze baby food in ice cube trays and defrost in the fridge.
Ingredients
350g Sweet Potato
1 large carrot (180g)
1 large zucchini (150g)
1 small parsnip (120g)
1 tablespoon olive oil
Method
Preheat oven to 220°C/200°C fan-forced. Line an oven tray with baking paper
Peel sweet potato and carrot and coarsely chop all vegetables (about 2cm pieces). Place on tray and drizzle with oil; tossing to coat
Bake for 35-40 minutes until tender. Transfer to a bowl and add 3/4 cup (185ml) - 1 cup (250ml) fresh boiled water. Puree with a stick blender until smooth
Tips & Hints
Parsnip will take the longest to cook, so once that is tender the rest will be too.
