Preheat the oven to 400 degrees. Wash and dry the sweet potato and puncture with a fork a few times. Place the sweet potato in the oven and bake for 50-60 min. Scrape out the inside and purée until smooth. Add breast milk or water to thin. You can also peel the sweet potato and cut into chunks. Boil water in a medium pot on the stovetop and place chunks inside. Boil for 15 minutes or until tender. Purée. *Cinnamon, allspice or sweet paprika
Tip** Take small pieces of salmon sear them all around until medium rare. When blending the parsnip and apples add the salmon and blend together.
FAMILY RECIPE: Pea Top Salad over Peaches & Sweet Potato Puree
10 oz Parsnip
8 ec Apples
2 cups Milk
Pea Top Salad Ingredients:
3 oz of pea tops
1 oz olive oil
1oz Balsamic Vinegar
Juice from one Meyer lemon
Method of Preparation:
Peel and cut up the parsnip, sweet potato add them to a pot with the milk bring to a simmer until soft and cooked. Strain the milk and set aside. In a blender add the parsnip and apple then add the milk slowly the smooth consistency.
To plate smooth the puree over the plate. In a bowl fold the lemon juice, olive oil and the pea tops together.