Smooth blend of sweet potatoes, peaches, apples & pumpkin with a pinch of all spice & cinnamon.
Serving: 6 portions
Store in a sealable container in the fridge for up to two days.
1 x Sweet potato
½ a small Pumpkin, seeds scooped out
1 ripe peach
½ medium apple, peeled, cored and chopped
pinch of all spice
pinch of cinnamon
Preheat the oven to 180C. Line a baking tray with baking paper and cut in half the pumpkin and scoop out the seeds. Roast the sweet potato and pumpkin (you will only need half the pumpkin for the recipe, but can roast the other half for your own meal or to feed your baby as finger food chunks later) for 45 minutes, or until cooked through.
While the root vegetables are cooking, you can prepare the peach. To skin a peach, score a small cross on the top and bottom of the peach and place in a large pot of boiling water for 10-20 seconds or until the skin splits. Remove with a slotted spoon. Immediately place in an ice water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin, which should easily peel off. Quarter the peaches and remove the stone.
Once the pumpkin and sweet potato are cooked, take out of the oven and wait for a few minutes to cool before scooping out the flesh from the sweet potato and pumpkin and adding to a blender or bowl with the peach, apple, all spice and cinnamon and blending with a blender or stick blender.
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