Okinawan Sweet Potato Baby Food Puree
Okinawan sweet potatoes have 150% more antioxidants than blueberries! This Okinawan sweet potato puree includes coconut milk and ginger for a delicious and nutritious food for your baby.
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Servings: 1 cup
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
Instructions
- Preheat oven to 400º F.
- Wash and dry Okinawan sweet potato. Then, prick it in a few places with a fork and wrap it in foil. Place it on a baking sheet and bake in the oven for 1 - 1.5 hours, depending on its size. Test it with a fork to make sure it's soft all the way through. Let it cool.
- Add 1 cup of cooked Okinawan sweet potato, 1/2 teaspoon of grated ginger, and 2 tablespoons of coconut milk to a blender. Blend until smooth, adding liquid as needed.
Notes
- You can steam the Okinawan sweet potato instead of baking it. 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!
- If your baby is ready for more textured food, you can also mash the Okinawan sweet potato instead of using a food processor.
- If you’re looking for a super smooth puree, you will need a high-powered blender.
- Not all coconut milk has the same ingredients nor tastes the same. I highly recommend using Arroy-D coconut milk.
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