Sweet potato puree is another Layla favorite! I think she just loves orange veggies haha. I’m fine with that because like it’s cousins butternut squash and pumpkin, sweet potato is another nutritional powerhouse. They are loaded with carotenoids, Vitamin C, potassium, and fiber.
There are many options for cooking sweet potatoes. If you’re in a bind for time, you can microwave them by wrapping them in saran wrap and using the “baked potato” setting on your microwave. You can also cut them up and steam or boil them. But ideally, you would roast the sweet potatoes in the oven, similar to how you’d cook butternut squash, and let them caramelize before you puree them. Any way you cook them, they are still a great option for your little one!
1 ice cube = 1oz of food!
Ingredients
- 2.5 pounds organic sweet potato (about 2-3 medium sized ones)
- 8-10oz water (more if you want a thinner puree)
Instructions
- Preheat oven to 400F
- Cut potatoes lengthwise
- Place potatoes flesh side down on a sheet tray covered with parchment paper
- Pour 8oz water onto the sheet tray
- Roast 60 minutes until tender. The potatoes should be bubbling and caramelized.
- Allow to cool 10-15 minutes so you can hold the potatoes without a problem.
- Spoon out the flesh/peel off the skin and put into a blender with 8-10oz water. Puree until smooth.
- Pour into ice cube trays, allow to cool, wrap/cover, and freeze.
- Wrap potatoes in saran wrap and poke a few holes in the potato with a fork
- Microwave on baked potato setting
- Allow to cool
- Spoon out the flesh/peel off the skin and put into a blender with 8-10oz water. Puree until smooth.
- Pour into ice cube trays, allow to cool, wrap/cover, and freeze.
Notes
Spice up your sweet potato! Serve with a pinch of nutmeg, cinnamon, or cardamom.
Adapted from BabyLove
TAGS: baby food recipes
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