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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
28
Yield:
1-3/4 cups
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Ingredients

Ingredient Checklist

Directions

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  • In a small saucepan, cook chicken breast half in enough boiling water to cover for 15 minutes or until chicken is no longer pink (internal temperature should be 170°F). Remove from saucepan; cool.

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  • In a medium saucepan, cook the sweet potato, covered, in a small amount of boiling water for 20 to 25 minutes or until very tender. Drain sweet potatoes, reserving cooking liquid. Use a fork or potato masher to thoroughly mash potatoes.

  • Grind chicken in a food mill or mini food processor. Mix ground chicken and sweet potatoes together. Add 1/2 cup of the reserved cooking liquid or more for the consistency your child likes. Use within 1 day, or freeze up to 1 month.

To Freeze:
  • Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

Instructions Checklist
Instructions Checklist
To Serve:
  • Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

20 calories; cholesterol 3mg; carbohydrates 3g; sugars 1g; protein 1g; vitamin a 7920.2IU; vitamin c 4.7mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.3mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 4mg; potassium 35mg; calcium 10.1mg; iron 0.2mg.
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