Sweet Potato and Roast Vegetable Puree

Sweet Potato and Roast Vegetable Puree

Recipe by: Australian Sweet Potatoes
australiansweetpotatoes.com.au

See all from Australian Sweet Potatoes

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:

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.

Related: Lunch Kids Cooking High Protein Gluten Free Egg Free Dairy Free Lactose Free Low Fat Low Salt Vegan

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