Spinach Sweet Potato Purée

Food and NutritionRecipes and Meal Ideas

Written by Kenny

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Looking for a wholesome and delicious homemade baby food recipe? Try this Spinach Sweet Potato Purée, packed with essential nutrients like vitamin A, iron, and healthy fats to support your baby’s growth. Simple to prepare and easy to customise, this purée is perfect for introducing solids. Plus, it’s freezer-friendly and perfect for busy parents.

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Reasons to Love this Purée for Babies

There are many reasons to love this Spinach Sweet Potato Purée for babies. First, it’s packed with essential nutrients, perfect for growing little ones. Sweet potatoes are rich in vitamin A, which supports healthy vision, immune function, and skin. They also provide fibre, which aids digestion and promotes a healthy gut. On the other hand, Spinach is an excellent source of iron, folate, and vitamins K and C, all of which are vital for healthy growth and development.

This purée also introduces a variety of textures and flavours, making it an ideal option for babies exploring solid foods. The natural sweetness of the sweet potato combined with the mild, earthy taste of spinach creates a balanced and enjoyable flavour profile. Adding egg yolk offers extra protein and healthy fats, which are crucial for brain development.

It’s easy to make and highly customisable. You can adjust the consistency based on your baby’s stage, from a smooth purée to a chunkier texture, and you can tailor it with various substitutions or additions depending on what your baby enjoys or needs. The ingredients are also simple, whole foods free from additives or preservatives, making it a wholesome option.

Another reason to love this purée is its versatility. It can be served as a standalone meal or mixed with other fruits, vegetables, or grains as your baby progresses with solids. Moreover, leftovers can be stored in the fridge or freezer, which is convenient for busy parents and ensures you always have a healthy, homemade option.

Finally, this purée is a great way to introduce your baby to nutrient-dense, plant-based foods that will help them develop a love for healthy, natural flavours early on.

Ingredients

  • 2 cups of chopped sweet potato.
  • 1 cup of fresh spinach leaves.
  • 1 cooked egg yolk (ensure it’s well-cooked).
  • 1/2 cup of milk (breast milk, formula, or whole milk).

Instructions

  1. Prepare the Sweet Potato: Peel the sweet potato and cut it into small chunks (about 1 to 1.5-inch pieces). This will help it cook evenly and quickly.

  2.  Steam the Sweet Potato: Place the chopped sweet potato pieces in a steamer basket over boiling water. Cover and steam for 10-15 minutes or until the sweet potato is soft and easily pierced with a fork.

  3. Add the Spinach: About 3-5 minutes before the sweet potatoes are fully cooked, add the spinach to the steamer basket with the sweet potatoes. Cover and steam for the remaining time until the spinach and sweet potato are tender.

  4. Cook the Egg Yolk: While the sweet potato and spinach are steaming, cook the egg yolk. You can do this by gently boiling or steaming the egg until the yolk is completely cooked. Once done, carefully remove the yolk from the shell.

  5. Blend the Purée: Transfer the sweet potato and spinach to your baby blender or food processor once the sweet potato and spinach are cooked. Add the cooked egg yolk and 1/2 cup of milk to the mixture. Blend everything until smooth or textured. If the purée is too thick, add more milk (or water) to reach the desired consistency. You can adjust the texture based on your baby’s age—smooth for younger babies or with more texture for older ones.

  6. Serve or Store: Serve the purée immediately or store it in an airtight container in the fridge for 2-3 days. For longer storage, freeze the purée in ice cube trays for easy portioning. It can be stored in the freezer for 2-3 months.

Best Tips for Success

For success with this Spinach Sweet Potato Purée, there are a few tips to remember.

First, make sure that the sweet potato is thoroughly cooked before blending. It can be harder to blend if undercooked and may have a lumpy texture. You can test its tenderness by gently pricking it with a fork—if it easily slides in, it’s ready.

When steaming the spinach, add it towards the end of cooking the sweet potato, as it only takes a few minutes to soften. Overcooking spinach can cause it to lose some nutrients and flavour, so a short steaming time will ensure it retains its vibrant colour and nutrients.

If you’re using an egg yolk, be sure it is fully cooked before adding it to the purée to avoid any risk of salmonella. It’s best to boil or steam the egg until the yolk is firm and not runny. This ensures it blends smoothly and safely into the purée.

When storing the purée, ensure it’s cooled to room temperature before putting it in the fridge or freezer. This helps maintain freshness and prevent bacterial growth. If freezing, ice cube trays are an excellent option for portioning out small amounts for easy reheating.

Lastly, always taste the purée before serving to ensure it’s at a temperature your baby can comfortably eat. This extra attention ensures your baby’s meal is safe, nutritious, and tasty!

Recipe Substitutions and Additions

If you’re looking to make substitutions or add extra ingredients to the Spinach Sweet Potato Purée for variety or to accommodate your baby’s preferences or dietary needs, here are some options:

Substitutions:

Sweet Potato: You can replace the sweet potato with other root vegetables, such as carrots, butternut squash, or pumpkin. These alternatives have similar textures and nutritional profiles, offering vitamins A and C.

Spinach: If spinach isn’t available or you want to try something different, you could substitute it with other mild greens like kale, peas, or zucchini. Just be sure to steam them well to soften them for blending.

Egg Yolk: If you prefer to avoid egg yolk, leave it out or add a tablespoon of unsweetened plain yoghurt or avocado for a creamy texture and added nutrition.

Milk: If you’re avoiding dairy, use plant-based milk, such as almond, coconut, or oat milk. If you want to keep it richer, some breast milk or formula works well, too.

Additions:

Herbs and Spices: Mild spices such as cinnamon, nutmeg, or ginger can give the purée a warm flavour. Start with a tiny pinch, as babies are sensitive to strong tastes. Once your baby is used to solids, fresh herbs like parsley or basil can also be added for a light, fresh flavour.

Other Vegetables: If you want to mix in more veggies, consider adding a small amount of cooked cauliflower, peas, or parsnip. These vegetables are gentle on the tummy and add variety.

Healthy Fats: For added nutrition, you can blend in olive oil, coconut oil, or even a small amount of nut butter like almond or peanut butter (ensure it’s smooth and without added sugar or salt). These additions help with brain development and provide healthy fats.

Protein Boost: If your baby is ready for protein-rich foods, add a small amount of cooked chicken, turkey, or lentils. Blend them well to keep the texture baby-friendly.

How to Store

To store the Spinach Sweet Potato Purée, allow it to cool completely to room temperature before transferring it to storage containers. This is important to prevent condensation, which could cause bacterial growth. Once cooled, you can store the purée in an airtight container in the refrigerator for 2-3 days.

If you want to store it longer, freezing is a great option. Transfer the purée into ice cube trays for easy portioning. Once frozen, you can move the cubes into a freezer-safe bag or container. This method allows you to defrost individual portions as needed. The purée can be stored in the freezer for 2-3 months.

When reheating, always ensure that the purée is heated thoroughly and has cooled to a safe temperature before feeding it to your baby.

Ingredients

  • 2 cups of chopped sweet potato.
  • 1 cup of fresh spinach leaves.
  • 1 cooked egg yolk (ensure it’s well-cooked).
  • 1/2 cup of milk (breast milk, formula, or whole milk).

Instructions

  1. Prepare the Sweet Potato: Peel the sweet potato and cut it into small chunks (about 1 to 1.5-inch pieces). This will help it cook evenly and quickly.

  2. Steam the Sweet Potato: Place the chopped sweet potato pieces in a steamer basket over boiling water. Cover and steam for 10-15 minutes or until the sweet potato is soft and easily pierced with a fork.

  3. Add the Spinach: About 3-5 minutes before the sweet potatoes are fully cooked, add the spinach to the steamer basket with the sweet potatoes. Cover and steam for the remaining time until the spinach and sweet potato are tender.

  4. Cook the Egg Yolk: While the sweet potato and spinach are steaming, cook the egg yolk. You can do this by gently boiling or steaming the egg until the yolk is completely cooked. Once done, carefully remove the yolk from the shell.

  5. Blend the Purée: Transfer the sweet potato and spinach to your baby blender or food processor once the sweet potato and spinach are cooked. Add the cooked egg yolk and 1/2 cup of milk to the mixture. Blend everything until smooth or textured. If the purée is too thick, add more milk (or water) to reach the desired consistency. You can adjust the texture based on your baby’s age—smooth for younger babies or with more texture for older ones.

  6. Serve or Store: Serve the purée immediately or store it in an airtight container in the fridge for 2-3 days. For longer storage, freeze the purée in ice cube trays for easy portioning. It can be stored in the freezer for 2-3 months.

Equipment

Nutrition

Suitable for 6 months +

CALORIES: 85KCAL  CARBOHYDRATES: 17G 

PROTEIN: 2G 

FAT: 3G 

SODIUM: 35MG 

POTASSIUM: 340MG 

FIBRE: 3G 

SUGAR: 4G 

VITAMIN A: 12000IU 

VITAMIN C: 10MG 

CALCIUM: 40MG 

IRON: 1.5MG                                                        

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.