Sweet Potato with Curry Homemade Baby Food Puree is a fun and exotic first puree for baby!
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 sweet potatoes
1/2 teaspoon curry powder
1/4 cup water, breast milk or chicken stock
1. Heat oven to 400°. Line baking sheet with tin foil.
2. 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.
3. Make a cut into the skin of the potato lengthwise. Peel away skin. Scoop out potato meat and place into blender or food processor, add in curry and water, and blend until smooth. Adding in additional liquid if needed.
Feel free to use the following spices instead of the curry - 1 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 1/2 tsp of chopped fresh thyme, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger or 1/2 tsp ginger powder.
Yield: 24 ounces
Prep Time: 5 minutes
Cook Time: 1 hour
Storage: in air-tight container in fridge for 4 days or 4 months in freezer. Get my favorite storage trays here.
New to making purees? Then check of my guide on which kitchen tools you actuallyare going to need. Hint, it's not many!