This post was updated on January 3, 2024.

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This recipe is for stage 2 Okinawan Sweet Potato Baby Food Puree. This purple potato is loaded with vitamins and antioxidants, and is a must for your 6 month+ baby!

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What is an Okinawan sweet potato?

Okinawan sweet potato…the delicious, purple sweet potato of my childhood. Growing up in Hawai’i, this was a staple. It’s more common there than the orange or white sweet potato. It is so delicious, it is often just steamed or baked whole, and served sliced up (with no seasoning).

They are not as easy to find in other parts of the U.S., but it’s definitely possible! If they are not available at your local grocery store, there’s a really good chance you’ll find them at an Asian store near you. If going to the Asian store isn’t normally your thing, make the trek…it’s so worth it!

Okinawan sweet potatoes are sometimes (mis)labeled as “purple yams”. What’s the difference? Not much! They look and taste very similar, so they are interchangeable in recipes. So, use which ever one you find to make this baby food puree. The only way to tell the difference is that the skin of the purple yam is much darker than the Okinawan sweet potato. You may have heard of Ube (a trendy dessert flavor from the Philippines), which is made from purple yams.

If you absolutely can’t find Okinawan sweet potatoes in your area, you can substitute the orange or white sweet potato in this recipe.

What health benefits does Okinawan Sweet Potato baby food puree provide for my baby?

Okinawan sweet potatoes are one of Dr. Oz’s favorite super foods, since it contains 150% more antioxidants than blueberries! It’s also rich in vitamin A, which is great for vision and heart health, and vitamin C, which helps to boost immunity and prevent the common cold and flu.

Ginger helps with indigestion and can help prevent a tummy ache for your baby.

Coconut milk contains antibacterial, antifungal and antiviral properties and although it is high in fat, it is known to help with heart health.

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

Are all coconut milks the same?

No, not all coconut milk is created equal! Depending on the brand, the ratio of coconut milk to water will vary, which affects the flavor, consistency and nutritional value. Some brands only contain coconut milk and water, while others have sweeteners and preservatives added. It is really disappointing to open a can (or carton) of coconut milk and have it taste watery and artificial. It can completely ruin the flavor of your dish.

I recommend using Aroy-D brand (from Thailand), which can be found at any Asian store. You can also buy it online here. It is contains 60% coconut milk and water, and that’s it. It is delicious and creamy, and tastes very natural.

How long will homemade baby food last?

Fresh, homemade baby food will last in the refrigerator for 3 days. Once the 3 days have passed, the remaining food should be disposed of for safety reasons.

If you make this or any other baby food recipes in bulk, it can be stored it the freezer for up to 3 months. Click here for more information, tips and tricks on storing homemade baby food.

By the way, these baby food freezer storage trays are PERFECT for freezing baby food. They come with snug fit lids that prevent spills and freezer burns, and they stack so easily.

Try these recipes for the whole family!

What else can I do with Okinawan Sweet Potato baby food puree?

This puree is so delicious, you can make a large batch of it and serve it as a side dish. Also, change it up and try it with cinnamon instead of ginger!

How do you 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:

Step 1: Preheat your oven to 400º F.

Step 2: Wash and dry your Okinawan sweet potato. Then, prick the outside with a fork a few times to create steam vents (you don’t want it to explode while baking..!) and wrap it in foil.

Step 3: Place it on a sheet pan, and bake it for an hour to hour and a half (the time will depend on the size of your Okinawan sweet potato). Poke it with a fork to make sure it is soft all the way through. Take it out of the oven and let it cool.

Step 4: Add one cup of the Okinawan sweet potato, along with the coconut milk and ginger. Puree until smooth, adding liquid as needed.

Note: Keep in mind that a blender will give you a smoother puree than a food processor.

If you’re looking for a super smooth puree, you will need a high-powered blender.

Although I am using a high-powered blender to showcase this recipe, I made a lot of baby food for my kids in a food processor. I liked to give my babies lots of different textures because I didn’t want them to get accustomed to super smooth purees all the time.

In fact, this KitchenAid food processor is what I used. I LOVE it because it is very compact (I have a small kitchen) but it’s still powerful.

But, the tool you choose to puree your baby food in is totally up to you! It’s just a matter of personal preference.

Most of the sweet potato’s nutrients are found close to the skin, so it’s best to bake or steam it whole, in its skin.

This recipe calls for 1 cup of cooked Okinawan sweet potato. You can easily adjust the recipe to use your whole sweet potato, or just enjoy the remainder as a delicious and healthy snack!

Try these other great baby food recipes!

A Quick Reminder About Baby Food…

Don’t be afraid to experiment with herbs and spices! It will expand your baby’s palate and set her up to be an adventurous eater in the future.

You should always consult your pediatrician before giving your baby new foods.