6–8 months
Carrot and sweet potato purée
Main mealPrep 5 minCook 20 minPortions: 3
Ingredients
- 1 medium carrot
- 1 small sweet potato
- Cooking water
Method
- Peel the carrot and sweet potato and slice them thinly.
- Cook in unsalted water or a steamer until very soft.
- Blend, or press through a fine sieve, until smooth.
- Let it cool and check the temperature before serving.
Texture
Smooth, thick enough to drop slowly from the spoon.
Serving
Serve warm. If this is a first try, start with a few spoonfuls.
Preparing for choking safety
Carrot is never given raw here. Blend well so no fibrous lumps remain.
Key nutrients
Vitamin AFibreCarbohydrate
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
Collections this recipe appears in
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.