Sweet Potato Puffs

This is a recipe I created about a year ago when Bebe B was just starting to get into finger foods.  I admit I hadn’t made them in awhile but pulled out the recipe this week when I was looking for something to make for Bebe B’s last toddler music class.  Some of the bebes in class were under one or had egg allergies so this recipe was the perfect fit.  The “puffs” were a huge hit and I promised the other parents I would post the recipe here!   So here it is, enjoy!  And remember no raw honey for bebes under 1 year, cooked into a recipe is okay.

Sweet Potato Puffs 

1 cup whole wheat or unbleached all-purpose flour

1 cup oat flour

1 tsp baking powder

1 pinch of salt

1/2 cup agave syrup or honey (honey is sweeter so 

you may want to add a bit less if using)

1/2 cup milk (soy milk or almond milk will work too)

4 tbsp unsalted butter or earth balance (melted)

1/4 cup plain greek yogurt

1 ripe banana well mashed

3/4 cup sweet potato puree (recipe below) 

1 tsp nutmeg

1 tsp cinnamon

1 tsp pure vanilla

pumpkin seeds (optional)

Preheat oven to 375F degrees and lightly grease mini muffin tins with olive oil.  Sift the dry ingredients together through a sifter or mesh strainer (if you do not have either  lightly whisk them for a few minutes.  In a separate bowl whisk together milk and melted butter.  Then whisk in yogurt, agave, banana, sweet potato, spices and vanilla until well combined (mixture will still be a little lumpy).  Fold the wet mixture into the dry until combined (batter should still be a little lumpy).  Using a spoon fill the mini muffin cups about 3/4 full.  Sprinkle with pumpkin seeds if desired.  Bake for about 15-20 mins.  These muffins have a puffy, soft texture that you and your bebes will love!

Sweet Potato Puree

Roast a large sweet potato on a lightly oiled (to prevent sticking) pan in a 350F degree oven for about 50-65 minutes.  Make sure you poke a few holes in the potato with a fork before roasting.  Cut in to the potato to ensure it is soft inside.  Allow it to cool for about 15 minutes then scoop the insides out of the skin and puree in a food processor or in the Beaba babycook until smooth. This recipe will fill about 2 ice cube trays. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.