This Squeeze Station recipe is perfect for the fall season, as it combines two classic flavors of autumn: sweet potato and apple.
Sweet potatoes are a nutritious choice for young children — sometimes referred to as super foods — thanks to their abundant health benefits.
These starchy tubers provide an excellent source of vitamin A, a strong antioxidant that also promotes good eyesight; vitamin C, known to strengthen the immune system and aid in growing those baby teeth; and vitamin D, which helps your baby grow strong bones and supports healthy energy levels. (If you’re interested in more of the nutritional science, they also contain vitamins B5 and B6, iron, magnesium, potassium, and more.)
In short, adding sweet potato to your baby’s diet gives her vitamins and minerals that contribute to everything from muscle and metabolism growth to a healthy heart and kidneys. Sweet potatoes can even help to avoid or resolve constipation in babies, due to their fiber content.
Although this orange spud is sweet on its own, it may not be tasty enough to get your young one excited — especially if your baby hasn’t had sweet potato before. That’s why we like to pair it with apple, another sweet treat and a common favorite for tiny taste buds.
Plus, in the midst of autumn hayrides, lackadaisically twirling leaves, and chill breezes, you have to admit the sweet potato and apple combo just fits.
If you know how to bake a potato, you’re halfway to having this recipe done already (if you don’t, never fear, it’s extremely simple). With your sweet potato baked and cooled, all you need to do is boil some apple slices, and then blend the two softened foods into a yummy puree. Squeeze into ready-to-go pouches with our Infantino Squeeze Station, and you’re done! Yes, it’s really that easy.
Your baby can enjoy a pouched puree as soon as it’s ready and cool, or you can store the pouches for later. The Squeeze Station Sweet Potato & Apple Puree holds for 24 hours in the fridge, or up to 2 weeks in the freezer. This recipe is great for babies 6 months and older, packing a nutritious punch in a scrumptious fall-themed puree, sweet enough to delight little (and not-so-little) palates.
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 3-4 squeeze pouches dependant on sweet potato size (which hold 4 oz. each)
1 sweet potato
1 red or Gala apple
1. Preheat oven to 400º F (204º C).
2. Wash sweet potato and wrap in aluminum foil.
3. Bake wrapped sweet potato at 400º F for 1 hour. Remove from oven and let cool.
4. Once cool, gently remove skin of baked sweet potato.
5. Wash and peel apple.
6. Cut the peeled apple into small slices.
7. Fill medium sized saucepan with ¼ cup water and bring to boil.
8. Add apple slices to boiling water. Boil until slices are soft (about 10 minutes)
9. Remove saucepan from heat, and remove the apples from the water. Let the apples cool. Don’t pour the water out!
10. Add peeled baked sweet potato, boiled apple slices and 2 tbsp of the water used to boil the apple to the blender. Blend until smooth (no lumps).
11. Pour blended mixture into your Infantino Squeeze Station. Press into the disposable squeeze pouches.
12. Allow to cool. Serve immediately (at room temperature), put in your fridge, or freeze for later.