How to Make Sweet Potato Puree for Babies

Wholesome sweet potatoes are a classic baby favorite. They're sweeter in flavor than normal potatoes, yet still mild, and they take on a fluffy texture when mixed with breast milk or formula. Here's how to make sweet potato puree.

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.

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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.

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Puree cooked sweet potato in a food processor or blender until smooth. Add water as needed to reach desired consistency. Once your 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:

• Dash of cinnamon
• Raisins
• Applesauce (with or without yogurt)
• Full-fat Greek yogurt and butternut squash
• Peaches
• Rice
• Lentils
• Broccoli
• Peas
• Green beans
• Beef
• Chicken

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.

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