What to Feed Your Baby and Toddler by Nicole M. Avena PhD

Author:Nicole M. Avena, PhD
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-05-08T04:00:00+00:00

Preheat the oven to 400°F.

Scrub the sweet potato well with a vegetable brush under running water. Prick in several places with a sharp paring knife, then place on a baking sheet or pan. Bake until very soft when you pierce it with a knife, 45 to 60 minutes. Let cool to room temperature.

Slice the sweet potato in half lengthwise, scoop the cooked potato from the skin, and place in the bowl of a food processor. Process until smooth; add a little water as necessary to get a smooth consistency. (Discard the skin or, since it is so nutritious, you may want to use as shells to stuff for an older kid or an adult.)

When baby is ready to handle a little more texture, you can mash the sweet potato coarsely with a fork, and eventually graduate to offering her small soft pieces to feed herself.

To store: Refrigerate for up to 3 days or freeze individual portions for up to 3 months.

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