Recipe: Baked Sweet Potato and Carrot Puree (from Superfoods For Babies and Children)

BAKED SWEET POTATO AND CARROT PUREE
(from 6 months old)

"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."

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.

VARIATION:
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.

Makes 4 portions
Source: Superfoods For Babies and Children by Annabel Karmel