All parents want the best for their children, to give them the perfect start in life, and that includes the food they eat. However, choosing the freshest foods and preparing them in the most beneficial and appealing ways is not always an easy task. In SuperFoods, bestselling author Annabel Karmel shows you how to combine creativity with delicious ingredients in order to provide your child with a healthy foundation.
Baking sweet potatoes in the oven enhances their naturally sweet taste, so this is a good puree to make if you are making a roast for the rest of the family, as you can just pop the sweet potato into the oven to cook alongside. It is also very tasty without the added carrot.
Makes 4 portions
1 medium sweet potato
2 medium carrots, peeled and sliced
2 to 3 tablespoons your baby's usual milk
Preheat the oven to 375 degrees F.
Wash and dry the sweet potato and prick all over with a fork.
Bake in the oven until tender (about 45 minutes).
Meanwhile, steam or boil the carrots until tender (about 20 minutes).
When the sweet potato is soft, allow to cool down a little, then cut it in half and scoop out the flesh. Puree together with the cooked carrot and the milk.
Alternatively, you can cook the sweet potato in a microwave. Pierce several holes in the potato with a fork. Place on at least two layers of microwave-safe paper towels. Microwave on high for 5 minutes, turning halfway through the cooking time. Let stand for 5 minutes. Peel and puree with the carrot and a little of your baby's usual milk.
Sweet potato comes in two varieties: orange-fleshed and creamy-fleshed. Both have red skins and both are good sources of potassium, vitamin C, and fiber. However, I prefer to use the orange-fleshed variety, which is also an excellent source of beta-carotene. This helps to prevent certain types of cancer and mops up free radicals.
