I like to make this recipe when I’m already making Curry Sweet Potato Fries, or even just baking sweet potatoes as a side dish for Barbeque Chicken and Collard Greens. I find using a food mill gives it a super smooth texture, but if your baby can handle a few lumps you can certainly use a food processor or hand mixture to puree it.
Makes 24 1-ounce servings
1 pound sweet potatoes, peeled
3/4 cup water
Cook the sweet potatoes. Most recently I steamed them for 10 minutes because I got giant potatoes that I needed to cut up to cook evenly. So if steaming just cut into equal size cubes, about an inch. But I’ve also baked them in the oven when I had smaller potatoes. 350 degrees for an hour or so. The only thing I don’t do is boil them since the water leeches out a lot of the nutrients.
Then puree the potatoes using a food mill or a food processor. Add the water to loosen up for young babies.