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I’m going to go over two different ways to make sweet potato puree for your baby. The first one will be for a baby in the age range of six to eight months, it’ll be much thinner, and then I’ll show you a way to make it a little bit thicker, texture wise, for a baby eight months plus. So, these sweet potatoes have been prepared previously. They were placed on a parchment-lined baking sheet and baked in a three-hundred and fifty degree oven for about thirty-five to forty-five minutes, until fork tender. And with fork tender, you should just be able to easily put the fork in and remove it. So, you don’t need to peel them in advance. This is actually a very, very easy way to prepare sweet potatoes without getting messy.
The skins will just slide right off, and you can place the flesh inside a food processor, a blender. You want to break it apart to make it a little easier to turn, and you’ll add just a little bit of water, because sweet potatoes are starchy, it will help the blending process. And then you’ll puree this for about twenty to thirty-five seconds. So, you can see that this makes a very, very nice, smooth consistency for a baby that’s just brand new to eating and needs the puree extra thin. So, next I’m going to review a puree that will be better for a little bit older, maybe seven or eight months plus.
It’s the same thing, you can just slide the skins right off the sweet potato and discard them. And you can place it into a mixing bowl, and use your potato masher and loosely mash it, to break it up into pieces, that an older baby will be able to chew and consume. And then you can place it in your serving dish, and it’s ready to go. So, you can see, we have two different sweet potato purees, perfect for a little bit younger eater and a more advanced one.