Purple sweet potato and zucchini puree

220g purple sweet potato
1 baby (gourmet) zucchini
3 tbs water

1. Wash and peel the sweet potato and dice into 1cm cubes.
2. Wash and trim the ends of the zucchini. Dice into 1cm cubes.
3. Add 3 tbs water and simmer gently until soft, with lid on - approx 10 mins.
4. Allow to cool and then blend in a food processor or use a hand blender.

Annie found this mash a bit thick so I added a little breast milk to make a smoother consistency. Otherwise, it was eaten with relish and the left overs made such wonderful finger paint.......