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