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Nutrient-Dense: Packed with vitamins and minerals like Vitamin A (for vision and immune health), potassium, iron, and Vitamin C (for growth and repair).
Easily Digestible: Sweet potato and corn are gentle on the stomach, making it suitable for babies starting solids.
Rich in Healthy Fats and Protein: The egg yolk and butter provide essential nutrients for brain development and growth.
Naturally Sweet: Its natural sweetness appeals to babies, encouraging them to enjoy healthy foods.
Customisable: You can adjust its consistency and add flavours as your baby grows, making it versatile for various developmental stages.
Peel and dice one medium sweet potato into small cubes for even cooking. Measure out 1/2 cup of corn. If using frozen corn, there’s no need to thaw.
Place the diced sweet potato and corn into a medium-sized pot , and add enough water to just slightly cover the ingredients. Add 1 tablespoon of unsalted butter to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 10-15 minutes, or until the sweet potato is tender and can be easily pierced with a fork.
While the sweet potato and corn are cooking, hard-boil an egg. To do this, place the egg in a small pot of water, bring it to a boil, then simmer for 10 minutes. Once cooked, cool the egg in cold water, peel it, and separate the yolk from the white. Discard the white or save it for another use.
Allow the cooked sweet potato and corn mixture to cool slightly. Transfer the mixture to the baby blender or food processor. Add the cooked egg yolk and a splash of milk. Blend until smooth or textured, adjusting the consistency by adding more milk if needed.
Serve the purée warm or at room temperature. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days or freeze in small portions for up to 3 months.
Use a fresh, firm sweet potato and tender corn (fresh or frozen). The quality of the ingredients will affect the flavour and texture.
Dice the sweet potato into evenly sized pieces to ensure they cook at the same rate as the corn. This avoids undercooked or mushy ingredients.
Add just enough water to slightly cover the ingredients in the pot. Too much water can dilute the flavours, while too little might result in uneven cooking.
Allow the cooked ingredients to cool before blending. Blending hot foods can cause steam buildup, which may result in splattering and uneven purée.
If your baby prefers sweeter flavours, try adding a small pinch of cinnamon or a few drops of vanilla extract (for babies over 6 months). Avoid added sugar or salt.
Ensure the egg yolk is fully cooked to avoid any risk of foodborne illness. Hard-boiling the egg is the safest method.
Freeze portions in small, baby-friendly containers or ice cube trays. When reheating, warm the purée gently and stir thoroughly to ensure an even temperature.
You can customise the sweet potato corn purée to suit your baby’s taste and nutritional needs.
Substitute sweet potato with butternut squash, carrot, or pumpkin for a similar sweetness and creamy texture. If your baby prefers milder flavours, white potato or parsnip can be used. Replace corn with peas, zucchini, or green beans for a different flavour profile and added variety.
Instead of butter, try olive oil or coconut oil for a subtle change in taste and healthy fats.
To enhance the purée, consider adding a small pinch of cinnamon or nutmeg for warmth and flavour. If you’re looking to introduce new flavours, a dash of mild herbs like dill or basil (in very small amounts) can be mixed in. For added protein and healthy fats, substitute the egg yolk with a teaspoon of nut butter or tofu, as long as your baby has been introduced to these foods.
Always introduce new ingredients gradually and consult your pediatrician as needed to ensure the additions are suitable for your baby’s age and dietary needs.
Pair with Finger Foods: For older babies practicing self-feeding, serve the purée alongside soft finger foods like steamed carrot sticks, avocado slices, or small pieces of toast.
Use as a Dip: For babies exploring textures, offer the purée as a dip for soft crackers or cooked vegetable strips.
Mix with Other Foods: Blend the purée into oatmeal, rice cereal, or plain yoghurt to introduce variety and different textures.
Top It Off: Add a tiny sprinkle of finely chopped herbs (like parsley or dill) or a swirl of unsweetened yoghurt for a visual appeal and added flavour.
Refrigeration: Transfer the purée to an airtight container and refrigerate immediately after it has cooled to room temperature. It can be stored in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze the purée in baby-friendly portions. Use an ice ice cube tray or silicone baby food mold to create small, manageable servings. Once frozen, transfer the cubes to a labeled freezer-safe bag or container. The purée can be frozen for up to 3 months.
Reheating: When reheating, remove only the portion you plan to use. Warm it gently in a small saucepan over low heat, stirring frequently, or microwave in short intervals, stirring in between. Always allow the purée to cool to a safe temperature and test it before feeding your baby.
Thinning After Storage: After reheating, the purée may thicken slightly. Add a splash of milk (breast milk, formula, or whole milk for older babies) or water to adjust the consistency.
Peel and dice one medium sweet potato into small cubes for even cooking. Measure out 1/2 cup of corn. If using frozen corn, there’s no need to thaw.
Place the diced sweet potato and corn into a medium-sized pot , and add enough water to just slightly cover the ingredients. Add 1 tablespoon of unsalted butter to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 10-15 minutes, or until the sweet potato is tender and can be easily pierced with a fork.
While the sweet potato and corn are cooking, hard-boil an egg. To do this, place the egg in a small pot of water, bring it to a boil, then simmer for 10 minutes. Once cooked, cool the egg in cold water, peel it, and separate the yolk from the white. Discard the white or save it for another use.
Allow the cooked sweet potato and corn mixture to cool slightly. Transfer the mixture to the baby blender or food processor. Add the cooked egg yolk and a splash of milk. Blend until smooth or textured, adjusting the consistency by adding more milk if needed.
Serve the purée warm or at room temperature. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days or freeze in small portions for up to 3 months.
Suitable from 6 months
(per serving, approximate):
Calories: ~100-150 (varies with milk type and portion size).
Carbohydrates: Rich in healthy carbs from sweet potato and corn.
Protein: Egg yolk provides protein.
Fat: Healthy fats from butter and egg yolk.
Vitamins: High in Vitamin A (sweet potato), Vitamin C, and B vitamins.
Minerals: Good source of potassium, calcium (from milk), and iron (egg yolk).
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