Recipe: Sweet Potato Mash


If food photography had the power of the scratch n’ sniff stickers I loved so much as a kid I wouldn’t have to tell you how hard it was to try and make this sweet potato mash look appetizing.  But food styling and lighting aside, I can honestly tell you this side dish is a family favorite.  I’ve been making it for Audrey since she was about 9 months old (see footnote below) and she still can’t get enough of it.  By adding hints of orange, coconut, and cinnamon, this classic staple is transformed to new and flavorful levels.  Plus, it’s silky smooth, healthy, and a cinch to make.  If only photography were that easy.

Sweet Potato Mash

9 months + up*

Makes approx. 4 cups mash

  1. 2 lbs. sweet potatoes (about 3-4 medium), scrubbed, peeled and cut into cubes

  2. 2 tablespoons coconut oil

  3. 2 tablespoons orange juice

  4. 1/2 teaspoon ground cinnamon

  5. 1/2 teaspoon salt (use less if making as a puree for babies under 1 year)

  6. Pinch of freshly ground black pepper

Place the sweet potatoes in a large pot and cover with just enough cold water to cover them. Bring to a boil and cook until just tender, about 15 minutes.  Drain in a colander and place sweet potatoes in food processor.  Add remaining ingredients and puree until silky smooth.

Can be stored in fridge for up to 3 days or in freezer for up to 3 months.  I always make an extra large batch and freeze into 1 oz. cubes as a quick side dish for Audrey.

*Coconut and citrus can be considered high allergen foods.  If you have any concerns, speak to your doctor first before sharing with babies.

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© 2019 Danielle Krupa