Sweet Potato Coconut Puree
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.
Sweet Potato Coconut Puree (Makes 14- 2 Tbsp Servings)
2 Medium Yams, washed
1/3 Cup Coconut Milk (full fat or light)
1 Tsp Cinnamon
1. 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.
We used these to make this recipe:
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Can I use this cuisinart mini prep plus processor as a puree machine? I just bought it, but I dont see anything on it about puree and Im so upset
Yes, that’s what I use.
hmmm this looks yummy!
we only have white sweet potatos here in south africa (flesh is white)… would this recipe still taste just as good with those?
Yes I’m sure they will if they are sweet potatoes!
This looks almost like a pudding, what a great treat for grownups too!
Yum, this looks great! My gal is 7 months old. Can she have coconut milk yet?
I would wait till she is 10-12 months for this recipe
This looks very yummy!I see coconut milk has to wait but can my 6 month old have cinnamon yet?