How to Make Mashed Sweet Potatoes for Babies?

Name: How to Make Mashed Sweet Potatoes for Babies?
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sweet potato; Some rice flour

by Order mom's food

4.8 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

Sweet potatoes have a sweet taste, and babies generally like to eat them, so they are often used as complementary foods. There are also many people who are worried that eating sweet potatoes will cause gas, and they dare not give it to their babies.
Sweet potatoes have a relatively high starch content and are easy to produce gas during digestion, such as potatoes, pumpkins, and taro. However, whether food can be eaten or not depends on the quantity.
As long as it is cooked thoroughly every time, don't eat too much, 6-month-old babies can also eat it.
The amount for a 6-month-old baby is generally about 10 grams at a time. It can be gradually increased later, as long as the baby has no obvious uncomfortable symptoms after eating, it will be fine. "

Ingredients

Some Sweet Potato
Some Rice Flour

How to Make Mashed Sweet Potatoes for Babies?

1. Wash the sweet potatoes, steam them in the pot, remove the skins of sweet potatoes. Sweet potatoes are better cooked, and after steaming, they are easy to peel. I steam them whole with the skins. If you want to save time, you can also cut into slices and steam.

2. It is easy to make puree after putting it in a food processor to make a puree. Sweet potatoes can be easily made into puree with a spoon. If the amount is small, it will be more convenient to handle with a spoon. When making vegetable puree, do you need to add water? If the food processor can be beaten without water, there is no need to add it.

3. Put it into the prepared rice paste and mix well.

4. Then you can feed it to your baby.

Tips:
1. Roots and stems are recommended to be steamed, and leafy vegetables are recommended to be boiled.
2. The nutrients contained in root vegetables are generally not afraid of high temperature, and the nutrient loss of long-term cooking is relatively less. Steaming is better than boiling.
3. There are a lot of vitamin B and vitamin C in green leafy vegetables, both of which are water-soluble, so they cannot be cooked for a long time. Simply blanch them in water.