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Sweet potato mash

Sweet potato mash
Photo: Deodora333, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Sweet potato200 g (~½)

You need

  • Vegetable peeler
  • Sharp knife and chopping board
  • Steamer basket or the idli steamer
  • Potato masher or fork
  • Ice-cube trays with lids

Method

  1. Peel 200 g (~½) sweet potato and cut into 2 cm cubes. For 10–12 months, cut some into finger-length wedges instead.
  2. Steam over boiling water on medium-high for 12–15 minutes, until a fork crushes it easily.
  3. Mash with breast milk or formula until smooth for 6 months, or with soft lumps for 8 months. Offer the wedges as soft finger food. No salt.
  4. Cool and test on your wrist.
  5. Freeze extra mash in a lidded ice-cube tray for up to 1 month. Thaw overnight in the fridge and reheat until steaming, then cool.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.