Sweet Potato and Carrot Purée for Babies
Sweet potato and carrot are sweet on their own, so this one rarely needs persuading. The carrot goes in first because it is denser and takes longer.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 8
- Level
- Easy
- Per serving
- 20 kcal
Ingredients
Makes: 8 baby portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Chop the vegetables
Peel the sweet potato and carrot and cut them into small cubes, the carrot a little smaller since it is harder.
-
Step 2: Start with the carrot
Add the carrot to boiling water, cover and cook for 5 minutes.
-
Step 3: Add the sweet potato
Add the sweet potato and cook for another 10–15 minutes, until both pierce easily with a knife. Drain.
-
Step 4: Blend
Blend or mash with a fork until smooth. Loosen a thick purée with breast milk or formula and cool to lukewarm.
Tips & variations
-
Tip
No salt or sugar, in the food or in the cooking water: babies under one do not need either. The taste comes from the vegetable itself.
-
Storage
Spoon the cooled purée into an ice-cube tray, freeze, then tip the cubes into a bag. Thaw in the fridge, heat until piping hot, cool again, and never refreeze.
-
Variation
Butternut squash, parsnip or celeriac work in place of sweet potato: cook them the same way, until soft.
-
Tip
Offer each new food on its own for a few days running, and check with your health visitor or paediatrician about allergies, age and texture.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 20 kcal | 160 kcal |
| Protein | 0 g | 0 g |
| Fat | 0 g | 0 g |
| Carbohydrates | 5 g | 40 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
