Edamame & Sweet Potato

Ingredients

• 1 small sweet potato, peeled and cubed
• 1/2 cup shelled edamame (fresh or frozen)
• Water as needed

Method

1. 01

   Peel and cube 1 small sweet potato. Steam or boil for 12-15 minutes until fork-tender.

2. 02

   Cook 1/2 cup shelled edamame in boiling water for 5 minutes until tender. Drain.

3. 03

   Remove any edamame shells/skins and combine with the cooked sweet potato in a blender.

4. 04

   Blend until smooth, adding water as needed. The sweet potato creates a naturally sweet, vibrant orange puree.

How to offer

Serve warm as a smooth puree. Introduce as a soy allergen (edamame is fresh soy). Excellent source of plant protein and beta-carotene.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

The healthiest type of potatoes are sweet potatoes, which are rich in vitamins A, C, E, and B as well as fiber, calcium, iron, phosphorus, and potassium. A wide variety of minerals can be found in sweet potatoes, which are particularly rich in beta-carotene, which the body uses to make vitamin A, which is essential for a baby's healthy development of the immune system, skin, and eyes. Additionally, sweet potatoes provide fiber to help healthy digestion and a thriving vitamin B6 for brain development.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer