Sweet Potato Puree

How good is vegetable puree?? (Answer: the actual motherf*cking bees knees.) It’s so great because it’s full of nutrients but absolutely gorgeous, easy to style into lovely swirls, and the most amazing silken texture to add another dimension to your dishes!

Here’s the recipe for a sweet potato puree I made a few nights ago. It makes about 2 cups of puree, costs about $10 and takes 40 minutes including vegetable roasting time.


 

Ingredients

Extra virgin olive oil, for drizzling and coating
1 large sweet potato, peeled and chopped into roughly even pieces
3 cloves fresh garlic, peeled and halved
3 sprigs rosemary, bruised lightly to release oils
1/3 cup to 2/3 cup liquid, to thin puree to your liking – you can use some plant-based milk for a creamier consistency, or opt for vegetable stock instead
1 tbsp vegan butter
Salt, pepper and sugar, to taste

 

Method

Preheat oven to 180*C. Rub sweet potato with olive oil and lay on a baking tray surrounded by rosemary and garlic. Bake for 30 minutes or until very tender – test with a skewer to see if soft enough.

Once baked, remove rosemary stalks and discard. Puree sweet potato, butter and garlic pieces using a food processor or handheld blender. Gradually add milk/stock in until it’s the consistency you like, then season well with salt, pepper and a touch of sugar if needed to help bring out the sweetness of the potatoes. Keep tasting – seasoning does magic things!

Serve as a side with your favourite dishes.

 

 

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