Coconutty Sweet Potato Custard for Baby

Posted on Sep 19 2012 - 6:37am by Christine

A smooth custard is a great food for baby – and oh-so-easy to eat! Delicious served warm or cold, it’s a super-soft, slippery-slidey treat that your little one will adore! In fact, we’ve often turned to custard when our babies have had sore gums from teething, or even if they’ve had a sore throat and been reluctant to eat much else.

Coconutty sweet potato custard

This custard recipe is almost foolproof and although it may take some time to cook in the oven, it requires very little ‘hands on’ cooking time.

This is one of those dishes where it’s nice to have a supply of pre-prepared puree on hand. We often recommend cooking up a batch of purees ahead of time to save time when using recipes just like this (and with sweet potato, cooking ahead can be as simple as throwing a couple of sweet potatoes – in their skins – into the oven along with the rest of the family meal as it’s cooking!).

This could also be a great way to use up sweet potato puree if your baby has started refusing purees altogether.

You can serve this Coconutty Sweet Potato Custard to your baby from 6 months of age, once he’s been separately introduced to all the ingredients (please see this page for information about introducing eggs to your baby).

To Make Coconutty Sweet Potato Custard for Baby You Will Need…

4 oz (1/2 cup) sweet potato puree
1 egg
4 fl oz (1/2 cup) coconut milk
1 tbsp pure Maple syrup (optional – the dish is mildly sweet from the sweet potato)
drop vanilla extract

Preheat the oven to 325 deg F.
Simply place all ingredients in a blender and process until thoroughly mixed.
Pour the mixture into one small oven-proof dish or 2 ramekins.
Sit the dish or ramekins in a larger dish. Pour water into the large dish until it comes half way up the sides of your small dish/ramekins (you have created a ‘bain-marie’, also known as a water bath).
Place in the oven and bake for one hour until set. When done, the top will look slightly cracked (as shown) – although the photo gives the impression of a ‘dry’ surface, once you spoon out the custard you will find it velvety smooth!
Serve warm or chilled, with sliced banana, or top with banana puree.
You can keep any leftovers for up to 48 hours, but we don’t recommend freezing this dish – it ruins the texture.

Cooked sweet potato custard

More delicious baby food recipes with eggs
More sweet potato baby food ideas

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5 Comments so far. Feel free to join this conversation.

  1. Bec Sutton September 19, 2012 at 7:50 am -

    This looks great, but I was led to believe you shouldn’t give baby egg under 12 months of age! Not sure why but that’s what I have seen on many occasions. Is it not true?

  2. Kymberly Shindler-Baddaloo September 19, 2012 at 7:55 am -

    Dont know where you live Bec but they have since changed that in Alberta I was told by the health nurses. Yes it’s now okay apparently.

  3. Homemade Baby Food September 19, 2012 at 8:00 am -

    Please see this link for more info regarding introducing eggs:

  4. Nana Ama Darko September 19, 2012 at 9:01 am -

    i love this. continue with the good work u r doing. God bless u.

  5. Bec Sutton September 19, 2012 at 3:34 pm -

    Thanx for the link.. I didn’t know it had changed

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