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Sweet Potato and Roast Vegetable Puree

Sweet Potato and Roast Vegetable Puree
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Recipe by: Australian Sweet Potatoes
australiansweetpotatoes.com.au
Average: 5 (2 votes)
11 Collected
Difficulty
Easy
Category
Cuisine
-
Prep:  10 minutes
Cook:  40 minutes
Makes:  2 1/2 cups

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Sweet Potato and Roast Vegetable Puree
Ingredients:
Method:
  1. Preheat oven to 220°C/200°C fan-forced. Line an oven tray with baking paper
  2. Peel sweet potato and carrot and coarsely chop all vegetables (about 2cm pieces). Place on tray and drizzle with oil; tossing to coat
  3. 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.

Reviews for Sweet Potato and Roast Vegetable Puree

5
Average: 5 (2 votes)