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clear cup filled with a creamy sweet potato baby food puree with a white spoon coming out of it.
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Sweet Potato + Coconut Milk with Coriander Baby Food Puree

Prep Time5 mins
Cook Time50 mins
Course: Main Course
Cuisine: Baby Food
Servings: 20 ounces
Author: Michele Olivier

Ingredients

  • 3 medium sweet potatoes
  • 1/2-1 cup canned coconut milk - full fat
  • 1/4 tsp coriander

Instructions

  • 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.

Notes

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!