Making sweet potato baby puree is quick and easy. You can save tons of money by making baby food that is way healthier than store-bought! Freeze in ice-cube trays for perfect one ounce portions later.
I can’t believe that my nephew is already 10 1/2 months old and he is walking!! He is eating pretty much whatever my sister and her husband have for their meals so my baby food making days and dwindling down until my other sister has a baby. The only baby food that Z is really eating anymore is blueberries in his yogurt as a snack. Sniffle, sniffle…
Look how adorable and handsome he is!
He is the spitting image of my sister. You can see the resemblance in the pictures of my sister in his baby shower in this post about her Superhero themed baby shower (which by the way feels like it just happened…where does the time go, really?):
Ok, bear with me here as I take a trip down memory lane….It really seems just like not that long ago I was telling you about him being born in this post and also share one of my most popular recipes, Slow Cooker Mushroom Ranch Chicken:
Then how it became all to real that I was going to have to keep my promise to my sister and make all of his baby food and get it to her (btw…she lives 3 hours away)! In this post, I was first learning how to make baby food.
Then I told y’all about our baby food making marathons in this post: If you would like to check out my setup for making the homemade baby food and the products that I recommend (because I am an expert on this now…LOL), click on this link.
And back to making sweet potato baby puree…
Here is your recipe for Making sweet potato baby puree:
- 3-4 organic sweet potatoes
- Pre-heat oven to 400 degrees.
- Clean and scrub sweet potatoes to remove any dirt and grit. Dry thoroughly. Pierce each potato 4-5 times with a fork.
- Wrap each sweet potato individually in aluminum foil and place in the oven to bake for 40-50 minutes or until very soft.
- Remove from the oven, carefully open the aluminum packets (watch for the steam) and let cool to the touch.
- Scrap pulp from the potatoes and place in a medium bowl.
- Using a potato masher, mash the potatoes completely.
- Use either an immersion blender, high-speed regular blender or food processor to further puree the potatoes making sure that there are no little pieces visible (choking hazard for babies) .
- Once fully pureed, spoon into an empty ice cube tray or silicon mini-muffin pans and freeze until solid.
- Portion into vacuum sealer bags and vacuum seal for the longest shelf life or place in freezer bags and keep in the freezer until needed.
- Each cube is approximately one ounce. Pull out cubes as need and defrost when ready to use. Formula or breast milk can be used to thin out as needed.
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