We are waiting until D is six months old to start solids (in June) but we had these yummy, local grown, organic sweet potatoes from our CSA waiting to be used up! I just had to prep a simple baby's first puree for him to freeze for next month.
Wash and scrub the sweet potatoes. Pierce with a fork, then rinse again. This way a bit of water gets in the tiny holes you just made to steam the potatoes from the inside out!
Wrap with foil and bake whole at 400 degrees for an hour. Alternatively, you could peel and cube the sweet potatoes, but that was just too much work when you see how easy this way can be!
Let cool, then unwrap, cut in half lengthwise, and scrap out the yumminess! The skin basically peeled right off at this point.
Blend in a blender or food processor with a bit of liquid of your choice. I used 2 oz. of breast milk to get the four small sweet potatoes to the consistency that I wanted.
Freeze in an ice cube tray for easy portioning and blending with other foods later. Once frozen, I pop the cubes out and transfer to a Pyrex container for freezer storage but you can use freezer bags or any containers that you typically use to freeze your food. (We've recently decide to swap out all of our plastic storage containers fpr Pyrex!)
I asked on our Facebook page if there was interest in me writing about the foods I made for D as he starts solids and the response was overwhelming! With E, we used the Wholesome Baby Food website as our primary resource, but we also have several baby food recipe books that I'll be sharing with you. Just like we did with E, when we start D on solids at 6 months, I will print out this chart to put on the fridge and introduce a different fruit/veggie every 3 days to check for allergies or sensitivities. We skip baby cereal entirely at first, adding it later when the baby is ready for more complete meals.