How to Make Sweet Potato Baby Food (Puree)
Baked sweet potato scooped from the skin and blended creamy. Baking brings out its natural sweetness; steaming is quicker.
Ingredients
Makes about 1½ cups
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Method
- 1
Heat the oven to 400°F (200°C). Prick the sweet potato all over with a fork and set it on a lined tray.
- 2
Bake 40–50 minutes, until very soft when squeezed. (Or peel, dice and steam it for 12–15 minutes.)
- 3
Let it cool enough to handle, then scoop the flesh away from the skin.
- 4
Blend with 4 tbsp liquid until completely smooth, adding more a spoon at a time if needed.
- 5
Cool to lukewarm and check the temperature before serving.
Serve it by age
6 months
Offer the smooth purée on a spoon. It also works as a base for mixing in meat or lentil purée.
7–8 months
Mash with a fork for a thicker, lumpy texture, or serve soft baked wedges about the size of an adult finger, skin removed.
9–12 months
Cut soft baked sweet potato into small cubes for pincer practice.
health_and_safetyAllergens
None of the top 9 allergens.
sync_altSwaps
- swap_horizStir in a pinch of cinnamon once baby has tried plain sweet potato.
- swap_horizBlend with fully cooked chicken (165°F/74°C) or beef (160°F/71°C for ground beef) and a little extra liquid for an iron-rich meal.
kitchenStorage
Fridge up to 3 days in a covered container. Freeze in ice cube trays, then bag, up to 3 months. Thaw in the fridge and stir well. For batches you plan to freeze, blend with water or cooking water and stir in breast milk or formula when you serve each portion.
Safety reminders
- No added salt, sugar or honey before 12 months.
- At 6 months, blend until completely smooth with no lumps or skins; move on to thicker, lumpier textures over the next few weeks.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
