Sweet Potato and Roast Vegetable Puree

Recipe by Australian Sweet Potatoes

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.

Prep 10 minutesCook 40 minutesServes 1Makes 2 1/2 cups

Ingredients

Method

350g Sweet Potato
1 large carrot (180g)
1 large zucchini (150g)
1 small parsnip (120g)
1 tablespoon olive oil

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