The inspiration for this recipe came from two thoughts. The first was that I genuinely needed to make more puree pots for my 9-month-old son (yes, I’m still crazy enough to be making them from scratch)… and the second was about a friend of mine whose 4-year-old was already quite the foodie because` to quote her mum – “she was eating butter chicken before she could walk”… So I was inspired to spice it up and make sure that MY son, wouldn’t suddenly decide that cinnamon tasted unpleasant or that he wasn’t able to cope with a little bit of basil in his omelet… because that’s a reality I’m just not willing to face. Though, I’m not foolish enough to believe it might not still happen, but for now I’m happily living in my delusional little spice bubble.
Now, I can’t say this masterpiece was intentional.. it was more of a hurried boiling and puree-ing frenzy in between naps and hanging out seemingly infinite loads of laundry. But whatever genius cooking magic took over, it ended up with spectacular results.
It genuinely tasted so good I ran over, spoonful in hand to my partner who was trying to work away from home (as he does) and excitedly asked him to try it. I got the reaction I always get, which was “it’s good” and a shrug.. but he’s French, and a stoic Frenchie at that, so that’s a reaction on the spectrum of positive from what I can work out.
So, from baby food to foodie food, this was now going on the menu. Our first port of call was to pair it with posh sausages from the butcher across the road, (but it pairs equally well with a steak, lamb chops, lamb shanks, a kangaroo steak, hell throw in a pigeon breast or two there too if you really want to get fancy!) – It’s brilliant if you’re just up for something more interesting than mashed potato, but it’s also a really intriguing way to elevate a regular week day meal to dinner party worthy status… AND on top of all, it makes brilliant baby food too! My Son can’t get enough of it, and he’s by far my worst critic!
Spicy sweet potato and pumpkin pureé
Equipment
- 1 normal sized saucepan
- 1 High speed blender or food processor
Ingredients
Making as baby food
- 1 whole sweet potoato in 10 cm chunks (with skin if you have proper high speed deal and without skin if not)
- 1/2 pumpkin I use butternut (with skin if you have proper high speed deal and without skin if not)
- 1 tbsp turmeric (powder)
- 1/2 tbsp garlic powder (don't use fresh)
- 1/2 tbsp cinnamon (powder)
- 100 grams unsalted butter
Making this for adult consumption
- 1 tsp sea salt
- 1 ` tsp black pepper (ground)
Instructions
- Boil sweet potatoes and pumpkin
- Add butter, spices and cooked veg to a food processor
- Blend until smooth.
- Add salt and pepper before serving if not making for baby.
Did you make this recipe?
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Until next time. Keep following, liking, sharing, commenting and cooking, and may your every spoonful be tastier than the last!
