Puree Monday - Sweet Potato Spinach Stew

This recipe is a wonderful baby food recipe incorporating raw fruit and veggies into a puree.  I also like how it can be as smooth or as chunky as you like, depending on what's right for your little one.  Bebe I loved this puree last summer, Her and her older sister could both live on sweet potatoes if I let them.  This is also a great mix in for pasta for toddlers and older babies! 

Sweet Potato Spinach Stew - 8 Months+

1 large sweet potato
1 large apple, peeled and sliced
1/4 cup raw spinach, washed & chopped
1 tbsp fresh rosemary, finely chopped
1 tsp nutmeg
water, breast milk or formula for thinning

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 into 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 with the remaining ingredients in a food processor or in the Beaba babycook until desired consistency is reached. This recipe will keep up to 3 days in the fridge or 3 months in the freezer. This recipe will fill about 2 ice cube trays (10-20 servings).