RELATED: Make your own baby food
Wholesome sweet potatoes are a classic baby favorite. They're sweeter in flavor, yet still mild, and they take on a fluffy texture when mixed with breast milk or formula. This veggie is also very versatile; after baby has mastered single-veggie purees, you can mix sweet potatoes with a variety of fruits, other veggies, and meats. Sweet potatoes are available year-round, but peak growing season is fall. Look for sweet potatoes (or yams) that are firm and free of cracks or soft spots. One medium sweet potato yields about five ounces of puree.
Rinse the sweet potato in cold water. Scrub the skin with a small vegetable brush to remove dirt. Rinse again, then peel with a veggie peeler. Dice into small chunks.
Bring water to a boil in a medium saucepan. Reduce heat (until bubbles are soft) and cook sweet potato chunks until tender (about 15 minutes). Drain sweet potatoes and rinse with cold water for three minutes to stop the cooking process.
Puree cooked sweet potato in a food processor or blender until smooth. Add water as needed to reach desired consistency. Once baby is ready for finger foods, typically around 10 months, you can serve her sweet potato that's been cooked and cut into tiny pieces.
Sweet potatoes are delicious alone or mixed with a variety of other veggies, fruits, meats, and spices. Try mixing sweet potato puree with:
Cool sweet potato puree and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.
Note: Always check with your pediatrician before introducing your baby to a new food, particularly if your baby has food allergies. Additionally, some pediatricians do not recommend making your own carrot, beet, or spinach puree because these fresh veggies can be higher in nitrates.
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