Sweet Potato Puree

2 sweet potatoes scrubbed

Preheat oven to 4250F. prick sweet potatoes with a small knife and place on a baking sheet. Roast until wrinkled and tender when pierced with the tip of a knife, 45 – 60 minutes. Let cool.

Halve sweet potatoes, scoop out flesh from skins and puree flesh in a food processor until smooth. Add water or breast milk to thin sweet potatoes to a consistency your baby can handle. As baby gets older and can eat thicker purees, mash some or all of the sweet potato with a fork.

Note: The cooking methods above can also be used for backing potatoes. To store, refrigerate cooled puree in an airtight container for up to 3 days, or fill ice-cube trays or other containers to freeze for up to 3 months.