Baby Sweet Potato Cakes Recipes
HOMEMADE PUREED SWEET POTATO BABY FOOD
A quick and easy method for providing baby food for your little one without any added preservatives, sugar, or salt. Can store cooked puree for 3 days in refrigerator or 3 months in freezer.
Provided by tcasa
Categories Everyday Cooking
Time 40m
Yield 10
Number Of Ingredients 2
Steps:
- Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
- Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 11.4 g, Fiber 1.7 g, Protein 0.9 g, Sodium 32.7 mg, Sugar 2.4 g
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- 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.
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- 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.
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