Kenya could eat a whole sweet potato if I handed it to him. Being that his tiny little hand couldn't hold the whole thing up, mashed sweet potatoes seem like a better choice. In my quest to find new ingredients that will tempt his taste buds I realized that he hadn't tried coconut milk. Sweet and creamy, it adds body and depth to the puree. Add a touch of cinnamon, yummy delicious.
Photo by Maren Caruso
We used these to make this recipe_
Sweet Potato Coconut Puree (Makes 14 2-Tbsp Servings)
- 2 medium yams, washed
- 1/3 cup coconut milk (full fat or light)
- 1 teaspoon Cinnamon
Preparation1. Preheat oven to 400 degrees.
2. Poke several holes in the sweet potatoes with a fork.
3. Bake for an hour (I put them on a piece of tin foil so they don’t drip all over the oven).
4. When sweet potatoes are cool to the touch peel off the skin and scoop insides into a food processor with remaining ingredients.
5. Puree until smooth.
6. Cool and serve.
*Place in Baby Cubes and freeze.