Fall-Inspired Baby Food Puree

This homemade Fall-Inspired Baby Food Puree is made with sweet potatoes, persimmons, and egg yolks and is bursting with fall-inspired flavors! This delicious puree is for babies 6 months and up.

Sweet Potato Persimmon & Egg Baby Food Puree

Let’s talk about this Fall-Inspired Puree!

It’s pretty much the most deliciously smooth puree I have ever tasted! It’s sweet, earthy, and spicy without being overpowering, and it’s full of sweet potatoes, persimmons, and egg yolk.

Wait…. egg yolk? In a baby food puree?????

I know. I threw you in a loop, didn’t I?

Believe it or not, my Avocado + Egg Yolk recipe is always one of my top 10 puree recipes! Egg yolks and avocados are amazing foods for babies! They are almost a perfect meal. But get this: sweet potatoes, persimmons, and egg yolks are also amazing first foods for babies, and they taste even better! For example, I was eating this puree while drinking my fourth cup of coffee because it was so good! It tasted like fall. As someone who is just starting to like eggs, this is a very strong statement to make.

MORE BABY FOOD RECIPES

• 18 Stage 2 Baby Food Purees (that your baby actually eat!)
• 12 Budget-Friendly Baby Food Recipes
• 9 5-Minute Baby Food Purees 
• Homemade Quinoa Baby Cereal (2-Ingredients)
• Spinach + Apple Baby Food Puree
• Sweet Potato Baby Puree – 3 Delicious Ways

Print

Fall-Inspired Baby Food Puree

This homemade Fall-Inspired Baby Food Puree is made with sweet potatoes, persimmons, and egg yolks and is bursting with fall-inspired flavors! This delicious puree is for babies 6 months and up.

Course Main Course

Cuisine Baby Food

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 15 ounces

Author Michele Olivier

Ingredients

• 4 eggs
• 1 sweet potato peeled and cubed
• 1 persimmon cubed (see notes)
• 1 cup water, broth, breastmilk or formula

Instructions

Instructions using the Nutribaby

• Fill the water tank. Place the eggs in the large basket and the sweet potato and persimmon chunks into the smaller basket. Stack the baskets and start a 15 minute steam cycle.
• When done, let cool slightly.
• Crack the eggs open and discard the shells and white part (these may be saved for another recipe), and scooping out the yolks and placing in the blender. Add the sweet potato, persimmon and fresh liquid (I do not recommend using the liquid from the steamer) and puree until smooth, adding additional liquid if needed in 1/4 cup increments.

Instructions for Regular Cooking Method

• In a medium sauce pan, add in 4 eggs and cover with water. Bring to a boil, cover, remove from heat for 10 minutes. Drain and run cold water over the eggs.
• Meanwhile, in a medium saucepan, bring 2 inches of water to a boil, Add a steamer basket with the sweet potato and persimmon, cover and cook for 12-15 minutes or until the sweet potato is tender. Let cool slightly. Reserve cooking water.
• Crack the eggs open and discard the shells and white part (these may be saved for another recipe) and scooping out the yolks and placing into the blender. Add the sweet potato, persimmon and liquid (you may use the reserved water in this cook method) and puree until smooth, adding additional liquid if needed in 1/4 cup increments if needed.

Notes

Age: from 6 months and up

Yield: 15 ounces

Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).

Note on Persimmons: if persimmons are not available, you can sub in 1 apple, pear or 1 cup of fresh or frozen mango chunks.

Spices: If you want to spice it up, feel free to add 1/2 teaspoon of nutmeg, cinnamon, thyme, rosemary or vanilla extract or even 1/4 teaspoon cloves, ginger or allspice to the puree before blending. Yum!

 

Disclaimer – this post includes affiliate links. All links are for products that I love and use myself. Thank you for supporting Baby FoodE!

The post Fall-Inspired Baby Food Puree appeared first on Baby Foode.