Fall Superpower Baby Food Puree
This Fall Superpower Baby Food Puree is made with sweet potatoes, persimmons and egg yolks and is bursting with fall inspired flavors.
Servings: 15 ounces
- 4 eggs
- 1 sweet potato peeled and cubed
- 1 persimmon cubed (see notes)
- 1 cup water, broth, breastmilk or formula
Instructions using the Nutribaby
Fill the water tank. Place the eggs in the large basket and the sweet potato and persimmon chunks into the smaller basket. Stack the baskets and start a 15 minute steam cycle.
When done, let cool slightly.
Crack the eggs open and discard the shells and white part (these may be saved for another recipe), and scooping out the yolks and placing in the blender. Add the sweet potato, persimmon and fresh liquid (I do not recommend using the liquid from the steamer) and puree until smooth, adding additional liquid if needed in 1/4 cup increments.
Instructions for Regular Cooking Method
In a medium sauce pan, add in 4 eggs and cover with water. Bring to a boil, cover, remove from heat for 10 minutes. Drain and run cold water over the eggs.
Meanwhile, in a medium saucepan, bring 2 inches of water to a boil, Add a steamer basket with the sweet potato and persimmon, cover and cook for 12-15 minutes or until the sweet potato is tender. Let cool slightly. Reserve cooking water.
Crack the eggs open and discard the shells and white part (these may be saved for another recipe) and scooping out the yolks and placing into the blender. Add the sweet potato, persimmon and liquid (you may use the reserved water in this cook method) and puree until smooth, adding additional liquid if needed in 1/4 cup increments if needed.
Age: from 6 months and up
Yield: 15 ounces
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!
Note on Persimmons: if persimmons are not available, you can sub in 1 apple, pear or 1 cup of fresh or frozen mango chunks.
Spices: If you want to spice it up, feel free to add 1/2 teaspoon of nutmeg, cinnamon, thyme, rosemary or vanilla extract or even 1/4 teaspoon cloves, ginger or allspice to the puree before blending. Yum!