Sweet Potato and Spinach Purée
Makes about 2 cups
Time 1 hr 45 min
Combining two superfoods, sweet potatoes and spinach, this baby-friendly purée gets a hint of spice from grated nutmeg.
Special Diets:
Ingredients
- 1 1/2 pound sweet potatoes (2 or 3), pricked all over with a fork
- 1/2 pound baby spinach or roughly chopped spinach leaves (about 8 loosely packed cups)
- 1/4 teaspoon grated nutmeg
Method
Preheat the oven to 400°F. Place sweet potatoes on a small foil-lined baking sheet and roast until very tender, about 1 hour. Halve lengthwise and let sit until cool enough to handle.
Meanwhile, put spinach in a large, deep skillet and cook over medium heat, tossing often, until completely wilted and still slightly wet, about 5 minutes.
Peel potatoes, discarding skins, and transfer flesh to a food processor.
Purée until smooth.
Add spinach (with any liquid) and nutmeg and purée until smooth.
The purée will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.
(Suggested age: 9 months and up)
Nutritional Info:
Per serving: about 1/4 cup, 80 calories , 0g total fat, 90mg sodium, 18g carbohydrates (4g dietary fiber, 5g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 pound sweet potatoes (2 or 3), pricked all over with a fork
- 1/2 pound baby spinach or roughly chopped spinach leaves (about 8 loosely packed cups)
- 1/4 teaspoon grated nutmeg