Sweet Potato + Curry Baby Puree
This Homemade Sweet Potato with Curry Baby Food Puree is a fun and exotic first puree for baby!
Servings: 24 ounces
- 2 large sweet potatoes
- 1/4 tsp mild curry powder
- 1/4 cup water, breast milk, formual or sodium-free chicken stock
Heat oven to 400°. Line baking sheet with tin foil.
Wash sweet potatoes, prick with a fork in serveral places and then place the sweet potatoes on the baking sheet. Bake for 45 minutes - 1 hour or until a fork can easily prick the sweet potato. Let sit until cool to touch.
Make a cut into the skin of the potato lengthwise and peel away the skin of the potato. Scoop out the sweet potato meat and place into a blender or food processor, adding in curry and water. Puree on high for 1-2 minutes or until smooth, adding in additional liquid in 1/4 cup ingrements if needed. I had to add in 1 cup of water to the puree pictured.
Age: 4 months and up
Yield: 24 ounces
Additional Spices: Feel free to use the following spices instead of the curry – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 1/2 tsp of chopped fresh thyme, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger or 1/2 tsp ginger powder.
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!