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.

Photo by Maren Caruso

We used these to make this recipe: Cuisinart DLC-2 Mini Prep Plus Food Processor

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Sweet Potato Coconut Puree (Makes 14 2-Tbsp Servings)

Prep Time: 0 mins Cook Time: 1 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 2 medium yams, washed
  • 1/3 cup coconut milk (full fat or light)
  • 1 teaspoon cinnamon

Preparation

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.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.