Sweet Potato & Carrot Mash

• 2 carrots, peeled and roughly chopped
• 1 orange sweet potato, peeled and cut into bite-sized cubes
• 1 granny smith apple, peeled, cored and roughly chopped
• 2 cups salt reduced vegetable stock
• 3 tablespoons reduced fat margarine (if that's your preference) or 3 tablespoons butter (if that's your preference)
• 1 leek, thinly sliced
• 1 onion, minced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 1/2 cup coriander leaves, finely chopped
• 1/4 cup sunflower seeds (optional)

1. Put the carrot, sweet potato, apple and stock in a saucepan over a high heat; add 2 cups of water and bring to the boil; reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork and the liquid has reduced; cover with a lid and set aside for 10 minutes.
2. Heat the margarine (or butter) in a medium-sized non-stick pan over a medium heat and pan-fry the leek for about 3 minutes or until it softens, then add the onion, garlic and ginger, stirring to make sure that the ginger is mixed through the other ingredients, cook for 2-3 minutes; remove the pan from the heat and transfer the contents of the pan together with the carrot and sweet potato mixture into a food processor and process together until smooth.
3. Transfer to a serving bowl, stir through the coriander leaves (and sunflower seeds if including) and serve.

carrots, orange sweet potato, granny smith apple, salt, margarine, onion, garlic, fresh ginger, coriander leaves, sunflower seeds

Taken from www.food.com/recipe/sweet-potato-carrot-mash-365892 (may not work)