6 months +

Roast Sweet Potato, Garlic & Kale Puree

Prep: Under 10 mins
Cooks in: 10-30 mins
Serves: Lots - perfect for freezing

Contains:

  • No Allergens

Suitable for:

  • Gluten free

  • Vegan

  • Vegetarian

  • No dairy

Ingredients

1 small sweet potato
1 handful of kale (4-5 stems)
1 clove garlic
1 tbsp coconut oil or olive oil

Contains:

  • No Allergens

Method

Step 1

Preheat your oven to 200°C / 180°C fan / Gas Mark 6. Peel the sweet potato and cut into approx. 1cm cubes. Bash the garlic clove in it’s skin with the flat side of a large knife. This will help it release it’s flavour. Place potato and garlic onto a baking tray with the oil and roast in the preheated oven for about 20 – 30 minutes until golden and cooked through.

 

 

Blend until smooth, and add a little water for a smoother, thinner puree. You can reserve some potato chunks and serve on the top if you like - great for your baby to explore new textures. This is also a great alternative mash for the rest of the family, serve alongside some fish or meat.

step 1/2

Method

Step 2

Meanwhile tear the kale off the hard stem and chop into small pieces. Steam for about 4-5 minutes until just tender but still bright green. Squeeze the roasted garlic out of it’s skin and place in blender with the potato and kale. Blend until smooth with a little water to loosen if needed. You can reserve some of the potato cubes to serve on top if you like, for added texture.

Blend until smooth, and add a little water for a smoother, thinner puree. You can reserve some potato chunks and serve on the top if you like - great for your baby to explore new textures. This is also a great alternative mash for the rest of the family, serve alongside some fish or meat.

step 2/2