Sweet Potato Puree 🍠
Sweet potatoes are a nutritious food that contain various beneficial nutrients, with a particular abundance of beta-carotene. This nutrient is converted by the body into vitamin A, which is essential for maintaining healthy skin, eyesight, and immune function in babies. Sweet potatoes also provide vitamin B6, which is crucial for brain development, and fiber, which supports digestive health and a healthy gut microbiome. Sweet potatoes are not a common allergen.
SWEET POTATO PUREE RECIPE 🍠
Prep Time: 5 min Cook Time: 40 min Total Time: 45 min
- baking sheet, tin foil, spoon, fork, bowl
- Sweet Potato
- Breast milk or formula (optional)
- Preheat oven to 425℉.
- Place a piece of foil on the baking sheet.
- Poke holes using a fork all over the sweet potato. This will allow steam to escape as it cooks.
- Place sweet potato on a baking sheet and cook for 40-50 minutes, or until it can be easily poked through with a fork.
- Remove from the oven, allow to cool for 15 minutes. Cut sweet potato open and scoop out the flesh with a spoon.
- Use a fork to mash, ensuring there are no chunks that pose a choking hazard.
- Optional: Add breast milk or formula for extra nutrition.
Bake several sweet potatoes at once and freeze in individual containers to save yourself time in the future.
Sweet potato puree will last in the fridge for about 3-5 days and in the freezer for about 6 months.
If the puree has been mixed with breast milk it will last for 3-5 days in the fridge. If it has been mixed with formula it must be consumed in 24 hours or discarded for safety.
To freeze, portion out the puree into ice cube trays and transfer to an airtight container once frozen, or use a silicone freezer tray with a lid