Carrot and Sweet Potato Vegetable Spread
This carrot and sweet potato spreads is one of the mildest spreads and will be love by both kids and adults. Chose whether you want to keep it plain or add some garlic and spices.
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Servings: 2 jars
Ingredients
- 400 g sweet potato
- 300 g carrots
- olive oil
- ½ teaspoon salt
Optional
- ½ garlic head or ¼ teaspoon garlic powder
- ½ teaspoon cumin or 4 spice
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 180°C.
- Peel the carrots and the sweet potatoes. Cut them in half and then in thin slices. The thinner the slices, the quicker they will cook.
- Bake for 25 minutes.
- Blend the vegetables with their oil, the spices and a splash of water. Use a powerful blender or a hand mixer.
- Transfer to clean glas jars and close the lids.
Notes
*Keep it in the fridge in a clean, air-tight container for up to 5 days.
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