My sister-in-law, Lauren and new mom to my adorable niece, Brinley, is here today with her first official guest post! (on her birthday, no less!) While I’m a better baker than chef, Lauren has skills in both! She used her cooking skills to whip together some DIY baby food for her growing girl. Take it away, Lauren!
Prepare: Scrub, clean & pierce 2 extra large sweet potatoes (I used organic).
Bake: At 375 for 1 hour.
Cool: Allow to cool enough to handle. Slice in half and scrap out insides.
Blend: Cut into cubes and purée in blender with water until smooth. Add water as you need to loosen potatoes. Depending on the size of the potatoes, you may need to at 1 potato at a time in the blender.
Form: Allow purée mixture to cool (I covered and put it into the fridge for a few hours until baby B went to sleep). Spoon or pour your mixture into ice cube trays and freeze trays overnight.
Store: Keep in the freezer for up to 6 months. One cube is about one ounce. Defrost in microwave as needed.
Looks like Brinley loves her mom’s cooking! Happy Birthday Lauren!
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