A potato and a sweet potato were playing on the playground. The sweet potato told the potato, “Hey, I just found out I’m related to you.” The potato said,” No, you’re are not!” The sweet potato said back, “Yes, I yam.” 1
As you probably have read (here), we started out our baby food journey with some great green veggies. Auggie bug had about a month of green beans, peas, and spinach. We would get all fancy and do some blends to mix it up a bit –spinach and green beans; peas and beans; or when we were feeling really adventurous, he’d have a green machine (peas, green beans, and spinach). This mama llama is determined that her cria (pronounced “cry-uh” – which is actually the name for a baby llama) will love green veggies. With that said, we were starting to feel like he might want a change (I mean, we would after have the same 3 veggies every day for a month…)
Enter sweet potatoes.
Sweet potatoes are high in Vitamin A, beta-carotene, and potassium. They contain a good amount of Vitamin E, calcium, and folate too. Even though these spuds are sweet, they are very nutritious and can help with the digestive tract and bowel health because of their dietary fiber content2.[Cue cheers from mamas of constipated babies.]
Speaking of babies and potatoes… What do you call a baby potato? … A small fry. 😉
With any further ado, or spud related humor, here’s how I make “Sweet Baby Taters” (as daddy calls them).
- Instant Pot (mine is the 6 qt. one)
- Blender or food processor
- Rubber spatula
- Either mini storage containers -or- ice cube trays & foil/Press & Seal wrap
- Large storage container (optional if using the ice cube trays)
- 3 lbs. of sweet potatoes
- 2 cups of water
Wash your sweet potatoes. No need to peel (yay!) Stick about 8-10 of them (I used a 3 pound bag) into the Instant Pot. Pour 2 cups of water in there with them. Lock the lid. Press the “Pressure Cook” button and set it manually to 12 minutes. Make sure that it is sealed at the top.
It will take around 10 minutes to come to pressure, and then that timer will start counting down. During these 22ish minutes, I am sure there is nothing for you to do around the house. Kick up your heels and turn on an episode of Friends (and perhaps fold a load of laundry or two.)
When the timer goes off, do a quick release. If you are new to the IP, this means you push cancel on the pot, and then turn the steam release to “venting”. Watch out because that steam is very hot, and could burn your hands (not speaking from experience or anything.)
When that steam is all done coming out, and the float valve on the lid has gone down, open up the lid. You will see some soft sweet potatoes. I usually put them into a colander for a minute to let them cool down for a hot-minute… (Get it? Get it?… giggle, giggle)
You can now easily (and quickly if they are still hot…) peel the skins off. Start with the ends and pull.
Now stick those taters into the blender. You probably will need to add some water. This really is up to preference. For thicker potatoes, start with ½ cup; for thinner, start with a cup. You will need to use enough to get that blender moving (this is where a food processor would be a little more handy). I use fresh water with potatoes in case I am less than stellar at scrubbing the skins. I let my blender go for quite a while to get an ultra-smooth like the jarred kind of consistency. If it seems too thick, add a ½ cup more of water. I use around 1½ cups to get a good, smooth puree.
Now I use the rubber spatula and pour and smooth the puree into the ice cube tray (see here if going this route) or into mini storage container. A friend gave me these nifty little ½ cup storage containers that can hold 4 oz. of food, which is equivalent to one of the store bought jars. (I was able to fill 10 of these container will my latest batch of tots.)
Pull a mini container out of the freezer as needed and thaw in a bowl of hot water or microwave (please be careful to stir well to blend temperature and check before serving).
Enjoy! These are so yummy. Mama could stick on a marshmallow on top and pop in the toaster oven for a couple minutes for a sweet snack for her, too 😉
See you later, tater.
- 3 lbs. of sweet potatoes
- 2 cups of water
- Wash the sweet potatoes before cooking. You do not need to peel them.
- Put 8-10 sweet potatoes and 2 cups of water into the Instant Pot.
- Lock the lid. Set it manually to 12 minutes. Make sure that it is sealed at the top. It will take around 10 minutes to come to pressure, and then 12 minutes for cook time.
- Do a quick release. Once the potatoes have cooled a bit, peel off the skin. Start at the ends and pull.
- Put the peeled sweet potatoes in your blender.
- Add ½ cup of water at time and blend until you have a desired consistency.
- Use the rubber spatula, pour, and smooth the puree into the cubes or small containers. Freeze.
- Once frozen, pop out the cubes and store in a freezer bag.
- Thaw with in a bowl of warm water or carefully microwave and serve.
- You will need an Instant Pot, steamer basket, blender/food processor, rubber spatula, & ice cube trays/mini-storage containers to freeze and store.