Although children who are just starting to eat solids need to stick to single ingredients, older babies and toddlers can start branching out and trying new fruits, vegetables, meats, and grains mixed together in interesting culinary concoctions.
We’re crazy about this baby food recipe from our friends at Little Green Pouch, which uses well-known superfood kale and not-as-well-known Japanese sweet potato. This is specifically the purple-fleshed Okinawan sweet potato that may not be so easy to find (look in Whole Foods or local farmer’s markets). If you can’t find the Okinawan version, you can substitute regular sweet potatoes.
The Okinawan sweet potato, however, was highlighted as one of Dr. Oz’s top superfoods of 2010. That distinctive color actually comes from the same antioxidant that gives blueberries and red grapes their hue. And they pack a nutrient-dense punch. Blueberries are known for their high antioxidant level, but the Okinawan sweet potato actually has 150 percent more antioxidants than blueberries!
When to introduce: 12 months (check with your pediatrician)
3 medium Japanese Sweet Potatoes
5 leaves of Kale
1/2 tsp of spice: cumin, thyme, or Chinese five spice
1 tbsp coconut oil
Wash Japanese Sweet Potato and roast on a pan in a pre-heated oven at 375 for 30-45 minutes, or until you can easily pierce with a fork. In the meantime, de-rib and wash kale leaves. Chop into 1 inch pieces and saute on medium low with coconut oil in a covered pan until soft, about 15-20 minutes. You may need to add some additional water if it starts to dry out. Wait until the potato cools and then peel off the skin.
In the bowl of a food processor, process the cooled sweet potatoes until smooth. You will need to add water to achieve a smooth consistency. We like to use coconut milk, too. Add sauteed kale and process again to incorporate the kale. If your baby is ready for spice, add 1/2 teaspoon and taste. You can always add more! Serve to baby (and the rest of the family!). You can also add meat, beans, or other veggies to change it up and add texture.
Storing and Freezing:
This puree is delicious and won’t last long! You can store it in the fridge for 3-5 days or in ice cube trays or small containers in the freezer for up to 3 months.