Baby purée: sweet potatoes

Good for babies 4 months and up

Two large sweet potatoes
10 crystals of crystallized ginger
1/2 t pumpkin pie spice
1/2 t cinnamon

Heat the oven to 400. Wash the sweet potatoes, cut off the ends and poke with a fork. Wrap in foil. Bake for 30-49 minutes depending on the size of your potatoes. When they are wet and tender all the way through, pull them and let them cool a little.

Remove the skins or scoop the middle out of the skins (mine just tend to peel off) and cut them into 2″ chunks for the food processor. Put it all in there and add the spices and you’re ready to freeze!

Keeps in the freezer for 3 months.


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