With the exception of avocado & banana, as a first baby food puree goes, it doesn't get much easier than this baked sweet potato recipe! This very basic puree will also double as a base for so many other purees throughout your weaning journey - it is definitely a great food to have in your wheelhouse. Plus it is so nutritious!
This is a stage 1 puree (4+ months). Always ask your pediatrician before introducing new foods
If you have introduced protein to your bub, roast chicken or turkey tenders with it as they go well with this puree. You can also roast a fruit (like apple) with the vegetables about halfway through the cooking time.
If your baby is at stage 2 (8+ months) feel free to add spices like pepper, cinnamon, nutmeg or sage or parsley. You can also substitute salt-free chicken or vegetable stock for the water. Keep it a little more textured as well!
About 1 lb. of puree - 1 (16 oz) ice cube tray or about 4 simple pouches.
1 lb of sweet potato
1/4 - 1 cup of filtered water
Pre-heat the oven to 425 degrees
Wash & scrub the sweet potato
Place the sweet potato in the pre-heated oven on a foil lined cookie sheet. Bake until soft 45 minutes - 1 hour.
Take the sweet potato out of the oven and let cool until you can handle it. (Make sure it's cool enough!) With your hands pull the sweet potato apart. The skin should literally come off into your hands as you pull it off.
Break the now peeled sweet potato into chunks and put it in your food processor/blender with about 1/4 cup of filtered water (to start). Pulse to the desired consistency adding more liquid if needed.