Select one of the following, preferably organic:
1 medium sweet potato or russet potato
2 golden beets (about 10 oz), trimmed and halved lengthwise
Preheat the oven to 375°F.
To bake the sweet potato, prick it in several places with a small knife and wrap it in aluminum foil. Bake until tender when pierced with a knife, 30-45 minutes. Remove the foil and let stand until cool enough to handle. Halve the sweet potato and scoop out the flesh into a deep bowl, discarding the skin.
To bake the golden beets, place them, cut side down, in a baking dish just large enough to hold them in a single layer. Add 1⁄4 cup water. Cover the baking dish with foil. Bake until tender when pierced with a knife, 50–60 minutes. Remove the foil and let stand until cool enough to handle. Slip off and discard the skins of the beets and cut into chunks.
Place the sweet potato flesh or beet chunks in a deep bowl. Use an immersion blender to process to a smooth or chunky puree, depending on your baby’s age. Alternatively, use a blender or mini food processor, or mash in a bowl with a fork. If necessary, add breast milk, formula, or water to thin the puree to a consistency your baby can handle.
Store It: Refrigerate sweet potato or beet puree in an airtight container for up to 3 days, or spoon individual portions into baby-food freezer containers, cover, and freeze for up to 3 months. (Some discoloration may occur during storage.)
Pack It: Place an individual portion of puree in a small airtight container. If frozen, thaw it overnight in the refrigerator. If you will be on the go for more than 1 hour, place in a small bag with a travel ice pack.
- Side Dishes
- North American