| 3 | 30 | 6 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 14 |
| 5 medium potato(es) | Sweet potato |
| 2 cup | Water, filtered |
| 2 tsp | Coconut oil |
If steaming
Prep your steamer with enough water and set aside.
Wash and peel the sweet potatoes.
Turn on the stove so that water can start to boil as you cut the sweet potatoes into cubes.
Place sweet potatoes into the steam insert and steam until tender, about 10 to 15 minutes. It may be a bit longer if making larger amounts or if the water is not yet boiling when you start the steaming process. Sweet potatoes are done when you can easily pick them with a fork.
Transfer to a blender and add water.
Blend until smooth.
Place in 1oz ice cube trays and freeze or serve to baby once cooled.
If baking:
Preheat oven to 375F
Wash and lightly scrub the sweet potatoes.
Place on a parchment-lined baking sheet.
Bake in the oven for 50 minutes to 1 hour. Let cool.
Scoop out the flesh and place in a blender with the water.
Blend until smooth.
Place in 1oz ice cube trays and freeze or serve to baby once cooled.
* 1 servings is 2oz.
* 5 large sweet potatoes makes about 28 oz.
* Freeze in 1 oz ice cubes for later use.
* To defrost, place cubes in a sauce pan with a bit of bone broth, olive oil, coconut oil or breastmilk and reheat on med-low.
* Combines well with fruits and vegetables such as apples, pears, peaches, sweet potatoes, zucchini, beets, carrots.
