Sweet Potato Purée

Name: Sweet Potato Purée
Yield: 12
Ingredients: For the Sweet Potato Purée; 500g cooked sweet potatoes, without skin; 1/4 cup milk; 1 egg; 2 tablespoons butter; Salt to taste; For the Pumpkin Purée; 500g cooked pumpkin, without skin; 1 egg; Salt to taste; For the Carrot Purée; 500g cooked carrots, without skin; 3 tablespoons milk; 1/4 cup grated Parmesan cheese; 1/4 cup butter; Salt to taste

1
For the Sweet Potato Purée
2
500g cooked sweet potatoes, without skin
3
1/4 cup milk
4
1 egg
5
2 tablespoons butter
6
Salt to taste
7
For the Pumpkin Purée
8
500g cooked pumpkin, without skin
9
1 egg
10
Salt to taste
11
For the Carrot Purée
12
500g cooked carrots, without skin
13
3 tablespoons milk
14
1/4 cup grated Parmesan cheese
15
1/4 cup butter
16
Salt to taste

Ingredients

1
For the Sweet Potato Purée
2
500g cooked sweet potatoes, without skin
3
1/4 cup milk
4
1 egg
5
2 tablespoons butter
6
Salt to taste
7
For the Pumpkin Purée
8
500g cooked pumpkin, without skin
9
1 egg
10
Salt to taste
11
For the Carrot Purée
12
500g cooked carrots, without skin
13
3 tablespoons milk
14
1/4 cup grated Parmesan cheese
15
1/4 cup butter
16
Salt to taste

Directions

1
Make the Sweet Potato Purée: mash the sweet potatoes, season with salt and add milk mixed with egg and butter
2
Blend until smooth. Reserve
3
Make the Pumpkin Purée: mash the pumpkin, mix in egg and salt, and blend until smooth. Reserve
4
Make the Carrot Purée: mash the carrots, mix in all ingredients, and blend until uniform
5
Grease a 12x24cm dish with butter
6
Layer the purées: start with carrot, then sweet potato, and finish with pumpkin
7
Bake at 180°C for 35 minutes
8
Serve warm or cold
9
Cut into 12 portions.