Sweet potato puree was Judah’s first vegetable, and as most babies, he loves it. I’ll either serve him the sweet potato alone, or mix it with chicken, peas, broccoli or rice. When I introduced broccoli, it was too strong of a taste for him so I mixed it with the sweet potato and he was good to go!
It only takes a couple of sweet potatoes to make quite a few servings. I’ve only pureed three potatoes at a time, and it will last us weeks. Additionally, you may use a food processor or blender, but I find it easiest to use a hand mixer for this puree.
Sweet Potato Puree
3 large sweet potatoes
Preheat oven to 425˚F. Line baking sheet with foil.
Wash skins of sweet potatoes under water and dry immediately with paper towel. Using a fork, pierce holes throughout the potatoes.
Place potatoes on the foil-lined baking sheet and bake for 45 – 60 minutes, or until soft inside. When cool enough to handle, peel the potatoes (skin should remove easily).
Puree in a food processor, blender, or with a hand mixer. Add boiling water as needed.
Source: Pennies Original