This is our second week of Mom Monday, you know recipes for our babies that are simple to make.
Recipes we can almost do in our sleep, or in most of our cases, recipes that we can do on very little sleep.
We have sweet potatoes with curry this week, or as I call it 'sweetness with a kick'.
I made this puree at the same time as I made sweet potato fries for the rest of us. Happiness all around.
Scrub all the dirt away, ignore the fact that you probably need an manicure.
Roast until all the flavors are lovin each other and your house smells like Fall.
Peel and add some kickin curry. Don't be shy, taste a big spoonful.
Sweet Potato + Curry
2 organic sweet potatoes
1/2 tsp curry (I used Matcha Curry)
water, breast milk or chicken stock if needed
Heat oven to 400°. Line baking sheet with tin foil. Wash sweet potatoes. prick with fork and place on tin foil. Bake for 1 hour or until fork easily goes into sweet potato. Let cool until you can handle potato. Make a cut into the skin of the potato lengthwise. Peel away skin. Scoop out potato meat and put into blender or food processor. Add curry. Blend until smooth. If puree is too thick, add some water, breast milk or chicken stock to get desired consistency.
Makes roughly 25 ounces. Will stay good in fridge for 4 days or freezer for 4 months.