Name: Okinawan Sweet Potato Baby Food Puree
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 1 cup Okinawan sweet potato (cooked); 1/2 teaspoon fresh grated or chopped ginger; 2 tablespoons coconut milk; water, breast milk or baby formula (as needed)

This post was updated on October 18, 2026.

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This creamy Okinawan sweet potato baby food puree combines the natural sweetness of purple sweet potato with coconut milk and a little fresh ginger. It is an easy homemade puree for babies who are developmentally ready for solids, usually around 6 months, and a delicious way to share a favorite food from my childhood in Hawaiʻi.

What Is an Okinawan Sweet Potato?

Okinawan sweet potato is the beautiful purple sweet potato I grew up eating in Hawaiʻi. It was a staple in our home, and I still love its naturally sweet flavor and vibrant color. We often enjoyed it simply steamed or baked, sliced and served without any seasoning at all.

Okinawan sweet potatoes can be harder to find on the mainland than in Hawaiʻi. Check Asian grocery stores and specialty produce markets if your regular supermarket does not carry them. They are absolutely worth looking for!

Okinawan sweet potatoes are sometimes labeled as purple sweet potatoes or even incorrectly as purple yams. They are not the same as ube, the purple yam commonly used in Filipino desserts. Okinawan sweet potato is a sweet potato; ube is a true yam. Their flavors and textures differ, so the results may change if you substitute one for the other.

If you cannot find Okinawan sweet potatoes, you can make this recipe using an orange or white sweet potato instead. The color and flavor will be different, but the method is the same.

What Nutrients Are in This Okinawan Sweet Potato Puree?

Okinawan sweet potatoes provide carbohydrates for energy, fiber and colorful plant pigments called anthocyanins. Like other sweet potatoes, their nutrient content varies by variety and preparation. This puree is one part of a varied diet, not a complete meal on its own.

Ginger adds a warm, gently spicy flavor. Use the small amount in the recipe to introduce a new taste, rather than relying on it to treat digestive symptoms.

Coconut milk gives the puree a creamy texture and contributes fat. Choose plain, unsweetened canned coconut milk, and remember that it does not replace breast milk or infant formula.

6-month-old Emmalee enjoying Okinawan Sweet Potato baby food puree.

What Coconut Milk Should I Use?

Not all coconut milks have the same consistency! Canned coconut milk is usually richer than the coconut milk beverage sold in cartons. Check the ingredient label and choose an unsweetened canned coconut milk without added sugar. A small amount makes this puree creamy without overpowering the sweet potato.

I have enjoyed using Aroy-D coconut milk, which I often find in Asian grocery stores. You can also buy it online here. Ingredients and formulations can change, so check the current label before purchasing.

How to Store Homemade Okinawan Sweet Potato Baby Food

Store homemade baby food promptly in a clean, covered container in the refrigerator for 1–2 days. Discard any leftovers from a bowl your baby has eaten from.

You can also freeze portions for 1–2 months for best quality. Click here for more information, tips and tricks on storing homemade baby food.

I like using baby food freezer storage trays to freeze individual portions. Their fitted lids and stackable design make batch preparation much easier.

Easy Ways to Serve This Purple Sweet Potato Puree

This puree is delicious enough for the whole family. Make an extra batch and serve it as a side dish, or try substituting a pinch of cinnamon for the ginger. For an older baby who is managing more texture, you can make it thicker instead of perfectly smooth. Always match the consistency to your child’s feeding skills.

How to Make Okinawan Sweet Potato Baby Food Puree

Ingredients:

1 cup of Okinawan sweet potato
1/2 teaspoon of grated ginger
2 tablespoons of canned coconut milk
water, baby formula, or breast milk as needed

Equipment:

1. Preheat the oven.

Preheat your oven to 400°F (200°C).

2. Prepare the sweet potato.

Wash and dry the Okinawan sweet potato. Prick the skin several times with a fork to allow steam to escape, then wrap it in aluminum foil.

3. Bake until tender.

Place the wrapped sweet potato on a baking sheet and bake for 60–90 minutes, depending on its size, until very soft and easily pierced with a fork.

4. Prepare the puree.

Allow the sweet potato to cool enough to handle, then remove the skin. Measure 1 cup of the cooked flesh and add it to a blender or food processor with the ginger and coconut milk.

5. Blend and serve.

Blend until smooth, adding a small amount of water, prepared baby formula, or breast milk as needed to reach your desired consistency. Allow the puree to cool to a safe serving temperature before serving.

Note: A blender will generally give you a smoother puree than a food processor, especially when working with ingredients that have skins or fibers.

If you’re looking for an extra-smooth consistency, a high-powered blender can be especially helpful.

Although I’m using a high-powered blender to showcase this recipe, I actually made a lot of homemade baby food for my kids using a food processor!

As my babies became more comfortable eating solids, I liked introducing different age-appropriate textures instead of serving only perfectly smooth purees. Offering a variety of textures helps babies develop their eating skills as they grow.

In fact, this KitchenAid food processor is the one I used. I loved it because it was compact enough for my small kitchen but still powerful enough to make homemade baby food.

Ultimately, you don’t need any special equipment to make baby food. Whether you use a blender or food processor, the most important thing is preparing the puree to a consistency that’s appropriate for your baby’s developmental stage.

Baking the sweet potato whole helps keep it moist and makes the flesh easy to scoop out after cooking. Be sure to discard the skin before blending the puree for a young baby.

This recipe uses 1 cup of cooked Okinawan sweet potato. If your sweet potato is larger, save the remainder for another batch or enjoy it yourself!

More Homemade Baby Food Recipes to Try

Frequently Asked Questions

When can babies try Okinawan sweet potato puree?

Babies can generally begin trying smooth vegetable purees around 6 months, once they show signs of readiness for solids. Introduce unfamiliar ingredients one at a time at first so you can watch for reactions.

Can I use orange sweet potatoes instead?

Yes! Orange or white sweet potatoes will work with the same baking and blending method, although they taste and look a little different.

Can I make this puree ahead of time?

Yes. Refrigerate promptly for 1–2 days or freeze individual portions for 1–2 months. Thaw safely in the refrigerator and stir well before serving.

Feeding disclaimer: This recipe is intended for babies developmentally ready for solid foods, generally around 6 months. The information is educational and not a substitute for medical advice. Serve in an age-appropriate texture, introduce new ingredients carefully, and consult your pediatrician with allergy, feeding or nutritional concerns.