Get the recipe: Sweet Potato for Baby - 6 Delicious Ways
Sweet Potato for Baby – 6 Delicious (and easy) Ways! Sweet potatoes are a superfood and a great first food for babies 4 months and up. Serve them pureed, smashed, or as a finger food for baby-led weaning.
Ingredients
Smooth Baby Puree
- 2 large sweet potatoes
- 1/4 tsp spice such as - mild curry powder, cinnamon or nutmeg (optional)
- 1/4 cup liquid for blending - water, breast milk, formula or sodium-free chicken stock
Chunky Baby Puree
- 2 large sweet potatoes
Smeared on Toast
- 1 piece whole-grain bread, toasted
- 2 tbsp chunky sweet potato puree
Mashed with White Beans
- 2 tbsp white beans
- 1/4 cup cooked chunky sweet potato puree
Sweet potato wedges
- 2 sweet potatoes
- 2 tsp olive or avocado oil
- 1/2 tsp paprika (you can also add a pinch of cinnamon, garlic, nutmeg, cloves, mild chili powder or another spice)
Sweet potato pancakes
- 1/2 cup whole wheat flour
- 1/4 cup sweet potato puree
- 1/4 cup small curd cottage cheese (or full-fat Greek yogurt)
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp cinnamon
- cooking spray or oil
Instructions
Smooth Baby Puree
- Heat oven to 400°. Line baking sheet with tin foil, parchment paper or a silicone mat. 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.
- 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 the mild curry powder and water.
- 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. Serve or freeze for a later meal.
Chunky Baby Puree
- Heat oven to 400°. Line baking sheet with tin foil, parchment paper or a silicone mat. 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.
- 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 onto a cutting board. Take the back of a fork and mash the sweet potato until chunky but combined. Serve or freeze for a later meal.
Smeared on Toast
- Use the Chunky Baby Puree recipe (above) to make the puree. Cut the piece of toast into 2-3 inch strips, and smear 1 tablespoon of chunky puree onto half of the piece of toast. Serve to baby.
Mashed with White Beans
- Use the Chunky Baby Puree recipe (above) to make the puree. On a cutting board, add 1/4 cooked sweet potato and 2 tablespoons of white beans. Using the back of a fork, smash the beans and sweet potatoes together until you have a chunky puree consistency.
Sweet potato wedges
- Preheat oven to 400° F. Cut sweet potatoes in half lengthwise, then into 4 wedges lengthwise. Depending on how big your sweet potato is, you may need to cut the wedges in half.
- Place wedges into a mixing bowl, and drizzle in oil and sprinkle with paprika. Toss with your hands until all of the sweet potatoes are covered. Place the wedges on a baking sheet.
- Bake for 12 minutes, flip the wedges and then bake for another 12-15 minutes or until they are tender and golden brown.Let cool and serve.
Sweet potato pancakes
- In a medium bowl, add in all of the ingredients and stir until combined. If using cottage cheese, the batter will have chunks in it.
- Heat a large non-stick skillet on medium heat. Spray or oil skillet. For small pancakes add 1 tablespoon of batter to the skillet at a time and let cook for 3-4 minutes or until golden on the bottom and bubbles appear along the edges. Flip and let cook for another 2-3 minutes. Repeat with all of the batter.
Notes
Age: 4+ months
Storage: the Smooth Baby Puree, Chunky Baby Puree, Mashed Sweet Potatoes with White Beans and Sweet Potato Pancakes can be stored in an air-tight container in the fridge for up to 4 days or in the freezer for up to 3 months. The Sweet Potato Wedges can be stored in the fridge for up to 5 days. The Sweet Potato on Toast is best eaten right away.
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