Baby Food Sweet Potatoes

I have been making almost all of E’s food with the exception of a few things that I wouldn’t even know where to begin.

Now, I know not all of you, actually most of you, don’t need to know how to make baby food- and that’s ok 🙂 But I want to post these for me to remember how I did it when number two comes along, and I also thought if any mom finds it useful and is able to make their child something healthy and save some money in the process then it’s a complete bonus!

So here it is, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B₆. We often refer to this variety (below) of sweet potato as a yam, A true yam is a starchy edible root, and is generally imported to America from the Caribbean. It is rough and scaly and very low in beta carotene. These sweet potatoes are easily E’s favorite food!

First- I bake the potatoes at 400 degrees for about 30 minutes or until a fork is easily inserted into the center of the potato, this will vary depending on the size.

Second, the easiest way to remove the flesh is to simple cut the skin and peel it away. If it is cooked fully the skin will peel away very easily.

I put all of the flesh into a food processor and blend until smooth. If you want a smoother consistency, add a little purified water.

Two potatoes got me all of this!

That’s it, easy peasy!

And on another note- Butternut squash sucks!

It is like peeling a pumpkin, and who wants to peel a pumpkin! It wasn’t until I did all of this that my husband got home and asked why I didn’t bake it first then scoop the flesh out… (*side eye)… where were you an hour ago when I was peeling the pumpkin!

I ended up boiling it… and the best part- E won’t even eat it! YUP, she doesn’t like it- so it went into the freezer with the other stash of things she won’t eat, like carrots!

Source: North Carolina Sweet Potatoes

Linking up with Toddle Along Tuesday for you Mommies out there 🙂