Sweet Potato and Roast Vegetable Puree

February 27, 2017

Send your taste-buds into a frenzy.

  • Prep: 10 mins
  • Cook: 40 mins


350 g Sweet Potato

1 large carrot (180g)

1 large zucchini (150g)

1 small parsnip (120g)

1 tbsp olive oil


1Preheat oven to 220 °C/200 °C fan-forced. Line an oven tray with baking paper.

2Peel sweet potato and carrot and coarsely chop all vegetables (about 2cm pieces). Place on tray and drizzle with oil; tossing to coat.

3Bake for 35-40 minutes until tender. Transfer to a bowl and add ¾ cup (185ml) -1 cup (250ml) fresh boiled water. Puree with a stick blender until smooth.

4Tip: Parsnip will take the longest to cook, so once that is tender the rest will be too.