Why Itty Bitty Sweet Potato?
Well, this recipe includes soft little lumps (or bits!) that make it ideal for babies getting to grips for dealing with texture.
We’ve chosen it as our featured recipe today for two reasons…
- Preparation is simplicity itself.
- This is the ‘meal of the moment’ for our newest family member, baby Joe!
Joe is almost 7 months old now and started solids a few weeks ago. He’s coping very well with texture (which is a relief – not all of our little ones have been so enthusiastic!), so this is a dish he’s currently enjoying on a regular basis!
It seems to satisfy his sweet potato addiction – and the cottage cheese gives him some little lumps to mash up with his gums.
In fact, cottage cheese has always been one of our baby food favourites for this reason – the ‘bits’ are soft enough for baby to manage easily and provide a good stepping-stone between pureed and more textured dishes.
For Baby’s Itty Bitty Sweet Potato You Will Need…
2 tbsp cooked sweet potato
1 tbsp cottage cheese
pinch ground cinnamon (entirely optional, but a real flavour booster!)
The easiest way to cook the sweet potato for this recipe is to bake it – in its skin – for around 45 mins to 1 hour at 375 deg F (180 deg C). Remember to prick the skin first to allow the steam to escape!
Scoop the cooked sweet potato flesh from the skin and place into a bowl.
Mash with a fork.
Stir in the cottage cheese, sprinkle with cinnamon and serve!
We usually mix the potato and cheese together whilst the potato is still piping hot. Once the ingredients are combined, the cool cottage cheese usually brings down the over-all temperature to one that’s safe for serving. That being said, this is also a dish that is equally yummy served cold!
We hope YOUR tiny diner enjoys this recipe as much as ours does!