Sweet Potatoes

Baking the sweet potato caramelizes the natural sugars in the potato giving it a rich, sweet flavor. You can also steam the cubed peeled sweet potato in a steamer basket for 20 to 25 minutes or until very tender.

 

This recipe goes with Lentils and Sweet Potatoes

Yield: 2 1/2 cups or 10 (1/4-cup) servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 large sweet potatoes (about 13 ounces each)
  • 2 tablespoons water, formula, or breast milk

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Pierce each potato several times with a fork. Bake at 400° for 55 minutes to 1 hour or until tender. Cool 45 minutes or until cool enough to handle.
  3. 3. Peel sweet potatoes. Place flesh in a food processor; process until smooth, adding 2 tablespoons water, formula, or breast milk, 1 tablespoon at a time, to reach desired consistency.
  4. Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).
Note:

Freezes well

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