Roasted Pureed Sweet Potatoes

Instead of steaming the veggies, and losing all their nutrients, I started to roast my root veggies whole and then scope out the insides for tasty baby food.

3 sweet potatoes

Heat oven to 425 degrees.

Rinse and poke several slits  in the sweet potatoes with a sharp knife.

Cook for about 30 – 45 min, or until nice and soft when squeezed. The time will really depend on the size of your potato.

Cool to room temp. Peel off the skin and plop the rest into a food processor, pulse and add water to thin to desired consistency.

Then put into ice cube trays to freeze. Once frozen toss in a zip lock bag and defrost as needed.

Toddler Food:

For toddlers you can keep the mixture on thick side and put into won ton wrappers to make veggie pasta.

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