Sweet Potato Spinach Puree

April 9, 2021 Leave a Comment

Sweet potato is nutrient dense and delicious in taste. It has high fiber content which helps in maintaining the gut health. Spinach is rich in iron, potassium and calcium. Sweet Potato Spinach Puree, made by combining these two healthy ingredients can serve as a nutritious meal for your baby. This vegetable puree with a vibrant green color is easy to prepare, very appealing and suitable for 7 to 8-month-old babies.

Sweet Potato Spinach Puree

Ingredients:

Baby spinach leaves – 1/2 cup
Sweet potato of medium size – 1/2 cup

Method:

1. Wash the sweet potato thoroughly in running water. Pat dry and peel it. Make small chunks and place them in a steamer basket.

2. Steam the sweet potato chunks for 15-20 minutes or until they are soft.

3. While the sweet potato is getting cooked, clean and wash the baby spinach leaves thoroughly.

4. Add the spinach leaves to the steamer basket when the sweet potatoes are almost done that is during the last 2-3 minutes of steaming. Put off the flame after 3 minutes. Allow the spinach and sweet potato to cool a bit before making the puree.

5. Next in a grinder jar, pulse the steamed sweet potato and spinach leaves to get a smooth puree. You may add little drinking water to thin out the puree as per the desired consistency.

6. Reheat the puree again and serve it to the baby, while warm. You may add pinch of black pepper or roasted cumin powder to the puree just before serving.

Make sure you introduce each ingredient separately to your baby before feeding her with this puree. Refrain from adding salt or sugar to the puree for babies under 1 year. Spices can be introduced gradually after 6 months itself. Adding a pinch of black pepper or roasted cumin powder is good to make this puree flavorful.

Sweet Potato Spinach Puree Save Print Sweet Potato Spinach Puree is nutrient dense and delicious in taste. An ideal stage 2 puree recipe for babies which can be introduced around 7 to 8 months. Author: Hemapriya Recipe type: Puree Cuisine: Indian INGREDIENTS

Baby spinach leaves - ½ cup
Sweet potato of medium size - ½ cup

METHOD

Wash the sweet potato thoroughly in running water. Pat dry and peel it. Make small chunks and place them in a steamer basket.
Steam the sweet potato chunks for 15-20 minutes or until they are soft.
While the sweet potato is getting cooked, clean and wash the baby spinach leaves thoroughly.
Add the spinach leaves to the steamer basket when the sweet potatoes are almost done that is during the last 2-3 minutes of steaming. Put off the flame after 3 minutes. Allow the spinach and sweet potato to cool a bit before making the puree.
Next in a grinder jar, pulse the steamed sweet potato and spinach leaves to get a smooth puree. You may add little drinking water to thin out the puree as per the desired consistency.
Reheat the puree again and serve it to the baby, while warm. You may add pinch of black pepper or roasted cumin powder to the puree just before serving.

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Sweet Potato Spinach Puree