Sweet Potato (also known as the yam) can be orange fleshed or ivory-white, though color is no particular indication of sweetness. Sweet potato puree provides a tummy satisfying starch as well as chill-beating vitamin C. Orange fleshed varieties are rich in beta carotene, the stuff which turns Flamingo feathers pink and, if eaten all the time, gives babies a ruddy glow. If your baby seems to have acquired a golden tan, lay off the orange colored food!
We like to freeze the puree in ice cube trays and pop the frozen cubes into labeled baggies or containers in the freezer. This allows you to always have an assortment of ‘cubes’ on hand. The recipe can also be prepared with a variety of other veggies (even canned pumpkin).. wink
Suitable for 6 months onwards. Makes 2 cups
Sweet Potato Puree
You will need:
1 pound Sweet Potatoes
Peel the potatoes and chunk into bite sized pieces and put into a pot with enough boiling water to cover. Return water to boil, reduce heat, loosely cover, and cook 20-30 minutes or until perfectly soft and tender. Drain – not too thoroughly – reserving a little of the cooking water. Mash (or use a food processor) to a puree with a little of the cooking water.
Alternately, you can use a steamer…
Serve and enjoy!