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Ingredients

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Directions

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  • Preheat oven to 375°F. Scrub sweet potato. Prick sweet potato all over with a fork. Place on a baking sheet and bake until tender, about 1 hour. Cool until easy to handle (about 30 minutes).

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  • Peel sweet potato and puree in a food mill, baby food grinder, or small food processor. Use within 1 day, or freeze up to 1 month.

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Instructions Checklist
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.

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

27 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 3 mg sodium. 6 g carbohydrates; 1 g fiber; 3 g sugar; 0 g protein; 18756 IU vitamin a; 11 mg vitamin c; 10 mg calcium; 0 mg iron;

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