Get the recipe: 5-Star Sweet Potato Baby Food (6+ months)
Looking for the best-tasting sweet potato recipe for your baby? Then, I've got you! The first time I made this puree, I'm pretty sure I ate more than my baby! I kid you not - It's literally that good! And apparently, I'm not alone because this puree has dozens of 5-star reviews from parents like you! We add in a pinch of mild curry powder to pump up the flavor - the end result is creamy, naturally sweet yet also somehow earthy, and beyond delicious. Now, let's get cooking!
Ingredients
- 2 medium sweet potatoes
- 1/4 tsp mild curry powder (optional)
- 1/4-1 cup liquid for blending, (water, fresh breast milk, formula, or sodium-free chicken stock)
Instructions
- Prep: Heat oven to 400°. Line a baking sheet with tin foil, parchment paper or a silicone mat.
- Bake: Wash and dry the sweet potatoes. Prick with a fork in several 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.
- Peel: Cut into the skin of the potato lengthwise and peel away the skin of the potato. Scoop out the sweet potato meat and place it into a blender or food processor, adding in the mild curry powder and liquid.
- Blend: Puree on high for 1-2 minutes or until smooth, adding in additional liquid in 1/4 cup increments if needed. I had to add in 1 cup of water to the puree pictured.
- Eat: Serve to baby or freeze for a later meal.
Notes
Age: 6+ 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, 1/4 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. Or you can leave out the spices altogether.
Storage: Fridge – store in an airtight container in the fridge for up to 4 days. Freezer – can be frozen for up to 4 months.
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