Baby Puree Recipe (Sweet Potato + Apple)
A smooth, naturally sweet, nutrient-dense baby puree made from sweet potato and apple. Perfect as an easy first-food puree around 6 months, freezer-friendly, and highly customizable with other fruits and veggies.
Ingredients
- 1 medium sweet potato about 8–10 oz / 225–280 g; orange-flesh varieties are sweeter
- 2 medium apples about 10–12 oz / 280–340 g total; use sweeter types like Gala, Fuji, or Pink Lady
- 1/2–1 cup water, breast milk, or prepared formula divided; start with 1/2 cup and add more as needed for consistency
- 1–2 teaspoons unsalted butter or neutral oil optional; for babies 6+ months to add healthy fat and creaminess
- 1 pinch ground cinnamon optional; for babies who have already tried cinnamon and tolerated it well
Instructions
- Rinse and scrub the sweet potato well, then peel it with a vegetable peeler. Cut into roughly 1-inch chunks so they cook evenly. Smaller chunks cook a little faster, but they don’t need to be perfect.1 medium sweet potato
- Peel the apples, core them, and cut into 1-inch chunks. Aim for similar-sized pieces so the apples and sweet potato soften in about the same amount of time.2 medium apples
- Add the sweet potato and apple chunks to a medium saucepan. Pour in about 1/2 cup water—just enough to barely cover the bottom of the pan. Cover with a lid, bring to a gentle simmer over medium heat, and cook for 10–15 minutes, stirring once or twice, until both are very soft when pierced with a fork. If the pan looks dry, add a splash more water.1 medium sweet potato, 2 medium apples, 1/2–1 cup water, breast milk, or prepared formula
- Turn off the heat and let the mixture cool for about 5 minutes. This helps avoid steam building up in the blender and makes it safer to handle. For faster cooling, transfer the mixture to a wide, shallow bowl.
- Transfer the cooked sweet potato and apple, along with any remaining cooking liquid, to a blender or food processor. Add 1/4–1/2 cup additional water, breast milk, or formula to start. Blend on high until completely smooth, scraping down the sides as needed, until there are no visible chunks.1 medium sweet potato, 2 medium apples, 1/2–1 cup water, breast milk, or prepared formula
- For a very smooth, thin first-foods puree, add more liquid a tablespoon at a time and blend again until pourable, like thin yogurt. For older babies, keep the puree a bit thicker, or blend for a shorter time to leave a little more texture.1/2–1 cup water, breast milk, or prepared formula
- Once the puree is smooth and has cooled to warm (not hot), add 1–2 teaspoons unsalted butter or neutral oil and a tiny pinch of ground cinnamon, if using. Blend briefly to combine. Adding fat after cooking keeps the flavor fresh and helps with nutrient absorption.1–2 teaspoons unsalted butter or neutral oil, 1 pinch ground cinnamon
- Spoon some puree into a clean bowl for serving and let it cool completely to room temperature. Transfer the remaining puree into ice cube trays, silicone baby food trays, or small airtight containers. Standard ice cube trays hold about 1 tablespoon per cube—great for early, small portions.
- Offer a tiny spoonful to your baby. You can thin the puree in the bowl with a bit more water, breast milk, or formula if needed. Expect some mess—early feeding is about exploration as much as nutrition.
Notes
Yield: About 2–2 1/2 cups puree (roughly 8–10 baby servings of 3–4 tablespoons each).
Fun variations (introduce only after single ingredients are tolerated):
- Carrot-Apple Puree: Use 2–3 carrots (peeled and sliced) in place of sweet potato and cook with the apples.
- Pear-Sweet Potato Puree: Replace apples with ripe pears for a gentler, mellow sweetness.
- Banana Add-In: Blend in 1/2 ripe banana after cooking for extra creaminess (no need to cook the banana).
- Pea-Sweet Potato Puree: Add 1/2 cup frozen peas during the last 5 minutes of cooking for more protein and iron.
- Butternut Squash Puree: Swap sweet potato for cubed butternut squash and keep the apple.
- Yogurt Swirl: For babies who tolerate dairy (often 7–8 months+), stir in a spoonful of plain whole-milk yogurt just before serving. Storage & reheating:
- Refrigerate cooled puree in airtight containers for up to 3 days.
- Freeze in ice cube or silicone baby food trays, then transfer to labeled freezer bags. Use within 2–3 months for best quality.
- Thaw overnight in the fridge, or place frozen cubes in a small heat-safe bowl set inside a larger bowl of warm (not boiling) water.
- Warm gently in warm water or in very short microwave bursts (5–10 seconds), stirring well and always testing on the inside of your wrist. Tips:
- Start with single-ingredient purees for 2–3 days each before mixing, to watch for reactions.
- Gradually move from very smooth to thicker and slightly textured purees as your baby progresses.
- Avoid adding salt or sugar; let the natural sweetness of fruits and vegetables shine.
- Carrot-Apple Puree: Use 2–3 carrots (peeled and sliced) in place of sweet potato and cook with the apples.
- Pear-Sweet Potato Puree: Replace apples with ripe pears for a gentler, mellow sweetness.
- Banana Add-In: Blend in 1/2 ripe banana after cooking for extra creaminess (no need to cook the banana).
- Pea-Sweet Potato Puree: Add 1/2 cup frozen peas during the last 5 minutes of cooking for more protein and iron.
- Butternut Squash Puree: Swap sweet potato for cubed butternut squash and keep the apple.
- Yogurt Swirl: For babies who tolerate dairy (often 7–8 months+), stir in a spoonful of plain whole-milk yogurt just before serving. Storage & reheating:
- Refrigerate cooled puree in airtight containers for up to 3 days.
- Freeze in ice cube or silicone baby food trays, then transfer to labeled freezer bags. Use within 2–3 months for best quality.
- Thaw overnight in the fridge, or place frozen cubes in a small heat-safe bowl set inside a larger bowl of warm (not boiling) water.
- Warm gently in warm water or in very short microwave bursts (5–10 seconds), stirring well and always testing on the inside of your wrist. Tips:
- Start with single-ingredient purees for 2–3 days each before mixing, to watch for reactions.
- Gradually move from very smooth to thicker and slightly textured purees as your baby progresses.
- Avoid adding salt or sugar; let the natural sweetness of fruits and vegetables shine.
Nutrition
Calories: 40kcal
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