• 1 sweet potato
  • Breast milk or formula


Preheat the oven to 350 degrees.

Poke the sweet potato with the tines of a fork. Wrap it in parchment paper and then a piece of tin foil. Roast until very soft and the juices are caramelized. About an hour depending on the size of the potato. Remove from the oven and cool.

Remove the skin of the potato, cut up into chunks and place in a Cuisinart or food mill. Purée. Fill individual baby food containers with carrots and freeze until needed.

To serve remove a container from the freezer and defrost in the fridge. Before serving, mix with breast milk or formula until it’s quite soupy. As the baby enjoys sweet potato more and more, reduce the amount of breast milk gradually until it’s no longer necessary.