Weaning Recipe Sweet Potato Purée Food

SWEET POTATO PUREE

Steps:

• Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
• Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

WEANING RECIPE: SPINACH, SWEET POTATO & YELLOW SPLIT PEA PURéE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the potato on a baking tray and roast in the oven for around 45 mins or until a knife easily inserts into the flesh.
• Meanwhile, heat the butter in a saucepan, add the garam masala, if using, and cook for 1 min. Stir in the spinach and cook for 1-2 mins until wilted. Remove from the saucepan. Add the split peas to the pan, then pour in enough water to cover.
• Bring to the boil, cook for 10 mins, then turn down the heat and simmer for another 20-30 mins until tender.
• Drain, then transfer to a food processor along with the spinach and yogurt. Once the potato is cooked. Cut in half and scoop out the flesh. Add to the food processor. Pulse to combine. Serve one portion and divide the rest between small containers and freeze.

WEANING RECIPE: SALMON, PEA & POTATO PURéE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Wrap the potato in foil, place on a baking tray and roast in the oven for 1 hour 15 mins. Wrap the fish in a piece of foil, put on the same tray and continue cooking for a further 10 mins or until the fish is opaque and cooked through.
• Meanwhile, cook the peas in boiling water for 3 mins or until tender. Drain.
• Once cooked, halve the potato and scoop out the filling. Flake the fish, removing any bones and discarding the skin.
• Blitz the peas, potato and salmon in a food processor, adding a splash of milk or knob of butter if you like, to loosen the purée. Serve one portion and divide the rest between small containers and freeze.

WEANING RECIPE: LENTIL & SWEET POTATO PURéE

Steps:

• Heat the butter in a saucepan, add the coriander, if using and cook for 1 min. Stir in the lentils and sweet potatoes, then pour in enough water to just cover.
• Bring to the boil, then cover and simmer for 15 mins or until the lentils and sweet potatoes are tender.
• Drain, then mash together. Stir through the yogurt, if using.