Usuba
Sweet Pepper and Sweet Potato Puree
Tender puree of roasted sweet potato and bell pepper with the aroma of thyme and garlic. The dish is prepared in the oven, then blended until smooth consistency. Suitable as a side dish or base for sauces.
- Total
- 25 min
- Standard serving
- 233.4 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Cut sweet potato and bell pepper into pieces. Add minced garlic, thyme, olive oil, salt and ground red pepper.
Spread the mixture on foil, wrap it tightly and bake in the oven at 180 degrees until the vegetables are soft (about 30–40 minutes).
- 2
Step 2
Place the cooled mixture in a blender and beat until smooth and uniform consistency.
Press the puree through a sieve for a more delicate texture.
- 3
Step 3
Taste the puree and add salt and ground red pepper to taste as needed.
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