Sweet Potatoe Puree Food

SILKY SWEET POTATO PUREE

Steps:

• Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
• Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

SWEET-POTATO PURéE WITH SMOKED PAPRIKA

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour. When cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

SWEET POTATO AND PARSNIP PUREE

Steps:

• Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
• Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.

WEANING RECIPE: SWEET POTATO PURéE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and roast in the oven for around 45 mins or until a knife inserts easily into the flesh.
• Allow to cool a little, carefully peel off the skin, removing any hard bits and blitz in a food processor, with a splash of baby's milk, until smooth. You may need to scrape the sides of the bowl a few times to get a smooth consistency throughout.
• Serve one portion and divide the rest between small containers or ice cube trays and freeze.

HOMEMADE PUREED SWEET POTATO BABY FOOD

Steps:

• Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
• Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

SWEET POTATO PUREE

Steps:

• In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.
• Add flavorings, if desired; puree. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup. Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.
• Season with salt and pepper; serve.

SWEET POTATO PUREE

Steps:

• Heat oven to 350 degrees.
• Peel and mash sweet potatoes. (I use a food mill for this.).
• In a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.
• Pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.
• Bake 30 minutes.
• Note: Puree may be made a day ahead and refrigerated. Be sure to bring to room temperature before baking.
• Additional note: To bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. Place a baking sheet on lower rack to catch drips. Allow to cool before handling. While the oven is on, toast the pecans. Spread out on a shallow pan and bake for about 10 minutes.