sweet potato puree

Annabel Karmel’s Baked Sweet Potato Puree

If you’re just starting out on your weaning journey then root veggies such as sweet potatoes, carrots and parsnips are ideal first taste foods for your baby. They puree to a smooth texture and have a natural sweet taste similar to breast milk which babies love. Plus, sweet potatoes packed with all important vitamins and minerals including Potassium, Vitamin A, C and B6, to name a few!

 

Prep: 5 minutes

Cook: 45 minutes – 1 hour (or 10 minutes if microwaving)

Makes: 6 portions

Suitable for freezing

 

Ingredients

2 medium sweet potatoes

 

Method

  1. Preheat the oven to 400 F / 200 C / 180 C Fan. Scrub the potatoes and prick with a metal skewer or fork.
  2. Place on a baking tray and roast for about 45 minutes or until wrinkled and tender.
  3. Remove from the oven, cut the potatoes in half, scoop out the flesh and puree in a food processor until smooth. You can add a little of your baby’s usual milk to thin out the consistency if you wish.
  4. You can also use this method to bake potatoes – potatoes tend to take longer to cook than sweet potatoes so between 45 minutes and 1 hour. Do not puree ordinary potato flesh in a blender as it will break down the natural starches and produce a stick texture. Its best to puree potato in a baby food grinder or mouli or for slightly older babies simply mash with a fork.
  5. For a quick method you can microwave the Sweet Potato – Scrub the sweet potato and prick with a fork. Cook in microwave on high for 8 to 10 minutes until soft. Cut the sweet potato in half and scoop out the flesh, mix with a little breast of formula milk or cooled boiled water to make a smooth consistency.

For lots more recipe inspiration visit www.annabelkarmel.com.

 

 

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