Sweet Potato Puree

We were so excited to find out Jules was ready to start eating solid foods! I knew from the get-go that I was going to make her own baby food because I wanted her first tastes to be fresh, delicious and wholesome. Our pediatrician told us to start with yellow veggies, then green. Yellow? I had to call the office to find out what I should give her! Apparently, sweet potatoes are included in this, along with squash. Jules loved this (obviously – she was grabbing the spoon and could not get enough!).

Preheat oven to 425 degrees. Pierce 2 scrubbed sweet potatoes with a small knife and place on a baking sheet.

Roast until wrinkled and tender when pierced with a knife, 45-60 minutes. Cool.

Halve the sweet potatoes and scoop out insides; puree in a food processor until smooth. Add breast milk or formula to the consistency your baby can handle.

The puree will stay in the fridge for 3 days or in the freezer for up to 3 months.



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