Caribbean Sweet Potato Baby Puree
For everyone who’s interested in cooking authentic Jamaican baby food I think it’s important to know this food. Mainly because the sweet potato most widely available in North America and Europe is not the kind used in Jamaican recipes. The sweet potatoes grown in Jamaica are not orange, but red-skinned and white or yellowish inside. Their texture is more starchy and dry than orange sweet potatoes (also called yams in the US), which makes them a great addition to Jamaican soups, and more.
In Jamaica, sweet potatoes are eaten boiled, roasted, or as the star ingredient in a Sweet Potato Baby Puree. If you live somewhere with significant South American or Asian communities you’ll likely be able to find red-skinned sweet potatoes, sometimes labelled “Batata” (the genus name for them), in your local supermarket. However, the batata and Jamaican sweet potato are not exactly the same so you may not get the same results when cooking recipes like Sweet Potato Baby Puree.
1 to 2 depending on potato size
- 1 Jamaican sweet potato (or Batata)
- 4 scoops powdered formula or 4 oz breastmilk
- 4 oz water (if using formula)
- 1. Use a knife or potato peeler to remove the skin
- 2. Cut the potato into small 1 or 2 inch chunks
- 3. Boil the sweet potato chunks until a fork inserted comes out clean.
- 4. Place in a food processor or blender and add the milk.
- 5. Puree for about 45 seconds and serve.
- *Note: The more milk you add the thinner the consistency will be.
- This recipe can make one to two dinner servings.
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