Orange fleshed sweet potato is a good source of vitamin C and beta-carotene and is richer in nutrients than ordinary potatoes. You can also substitute other vegetables when weaning your baby like swede or pumpkin for the sweet potato. Root vegetables have a naturally sweet taste, they puree to a smooth consistency and are unlikely to cause allergies so they make a good first food.
200g sweet potato, peeled and chopped
200g carrots , peeled and chopped
100g parsnips, peeled and chopped
Steam the root vegetables for about 20 minutes or until tender. Blend the vegetables to a puree adding a little of the boiled water at the bottom of the steamer (about 75ml) or some of your baby’s usual milk to make a good consistency for your baby.
Steaming is the best way to preserve nutrients but if you don’t have a steamer, put the vegetables into a saucepan and just cover with boiling water. Cover the pan with a lid and cook over a medium heat until tender (about 20 minutes). Drain the vegetables and blend to a puree using a little of the cooking liquid or you could add a little of your baby’s usual milk.
For children 6 months and older. Suitable for freezing. Creates six portions.
About the Author
Annabel Karmel began publishing books back in 1991 with The Complete Baby and Toddler Meal Planner which supported Great Ormond Street Children’s Hospital. In just over a decade she has published more than twenty-seven books across topics such as feeding babies, toddlers and families as well as pre-natal cuisine and cooking with children. She is also a regular contributor to many of the UK’s most prestigious newspapers.
To compliment an illustrious written back catalogue, Annabel continues to appear frequently on radio and television and completed a series on the Richard & Judy show as the ‘Foodie Godmother’ where she solved problems of fussy little eaters.
Annabel also has her own app, ‘Annabel’s Essential Guide to Feeding your Baby and Toddler’, with over 120 recipies and episodes from her series ‘Annabel’s Kitchen’.