- 3 medium sweet potatoes
- 1/2-1 cup canned coconut milk - full fat
- 1/4 tsp coriander
Heat oven to 400 degree. Line a baking sheet with tin foil or a silicon mat.
Prick sweet potatoes several times with a fork and place on baking sheet. Roast in oven for 45-50 minutes or until tender when priceked with a fork. Let cool to touch.
When cool, peel away skin and add sweet potato meat to a blender or food processor.
Add in 1/2 cup coconut milk and coriander to the blender and puree for 1-2 minutes or until smooth. If puree is too thick, add in additional coconut milk or water in 1/4 cup increments until you have reached your desired consistency.
Age: 4 months and up
Yield: 20 ounces
Additional Spices: Feel free to use the following spices instead of the coriander – 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!