Puree Monday - Sweet Potato Pasta

Here is a great puree for bebes that are doing great on smooth purees and ready for some chunkier food.  It’s also a perfect fall recipe...not much says fall like sweet potatoes...well maybe apple and pumpkin but we will get to those!  I decided to show a picture this time of what the puree looks like frozen.  I froze these cubes using the Beaba Multi-Portion, a silicone tray with a lid and seven 1/4 cup size potions.  In fact a have fresh batch of applesauce in it in the freezer right now. This recipe, once again, also makes a great toddler meal.  Bebe B loves it spread on a tortilla and sprinkled with cheese! 

Sweet Potato Pasta - 9 Months+

Ingredients:

1 large sweet potato

½ cup orzo pasta or rice pasta

1 tbsp fresh rosemary (finely chopped)

½ tsp nutmeg

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.  While the potato is in the oven cook the pasta according to package directions, drain, cover and set aside. 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.  Add pasta, rosemary and nutmeg and puree until you reach the consistency desired for your bebe.  You may need to add some breast milk or formula as well. This recipe will fill about 2-3 regular ice cube trays (10-20 servings). This recipe will keep up to 3 days in the fridge or 3 months in the freezer.

This recipe is vegan, dairy-free and can be gluten-free if you use a gluten-free rice pasta.