This puree is perfect for your soups, desserts and even smoothies!
Our tip: Use the leftover sweet potato skins: Pan-fry in coconut oil or bacon lard over a high heat with a big sprinkle of salt to make chips.
Pumpkin or Sweet Potato Puree
1 any type of pumpkin (about 2-3 kgs) cut into 4 big wedges, or 4 large sweet potatoes, scrubbed and left whole
- 2 tablespoons butter, ghee or coconut oil
- Pinch of salt
Preheat the oven to 180°C. Scoop out and discard the pumpkin seeds and pulp. Place the pumpkin or sweet potato on a baking tray and rub with the butter, ghee or oil and salt. Bake on the middle oven rack until tender – about 1 hour. (If you’re pressed for time, cut the pumpkin or spuds into smaller chunks and bake for 30 minutes.)
Scoop out the pumpkin flesh (or slip off the sweet potato skins when they’ve cooled) and purée using a stick blender or a potato masher. Once cool, freeze in 1/2 cup batches or ice-cube trays.
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