Tuesday, March 12, 2013

Sweet Potato Baby Food


My daughter Etta is 6 months old already.  With Jack, I eagerly anticipated every new milestone and found myself saying "I can't wait for..." a lot.  Well, now he's almost 4 (wtf) and it all went by too fast.  SLOW DOWN FATHER TIME.  So with Etta, I'm clinging hard to each step and not wishing anything away.  Because I know the next milestone will be reached before I can even blink, and soon she'll be going to her prom with a nerdy, sweet, somewhat unattractive boy who will only look better with age and invent something major (sorry, jocks, Carson will kill you).  

I won't make a habit of posting baby food recipes, but if making your own seems like a daunting task to you - I wanted you to see that it isn't.  It takes two simple steps, and a small amount of fruit or vegetable can go a long way.  All you do is 1. cook/roast/boil/steam whatever it is you're making and then 2. puree.  Done.  If desired, add a little milk/water/formula to thin it out, but as they get older you can play with the texture.  Eventually, you can add spices or layer foods together.  The possibilities are endless!  Here, I roasted two sweet potatoes in a 400 degree oven for 1 hour (make sure to poke them multiple times with a fork so they don't explode).  I let them cool, then I peeled off the skin and pureed them in a blender (with a bit of water) until smooth.  I like to store leftovers in an ice cube tray, freeze them, and once frozen pop them in a bag and freeze that.  Instant homemade baby food.  And Etta loved it!  My sweet little 6 month-old girl who squawks like a bird and slaps her chest like Tarzan.

I'll tell you what I CAN wait for, by the by, and that is pureeing meat.  Gross.          

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