Description
In this case, peeling the sweet potatoes is a good idea. Not only will doing so help achieve a smoother texture that’s great for babies just starting their eating adventure, but it will also reduce the fiber content. Fiber is GREAT, but can sometimes be difficult on babies’ digestion when they are first starting solids. If you want, substitute olive oil in place of the butter and plain unsweetened coconut milk yogurt for a dairy-free version.
Ingredients
Scale
1 tablespoon butter (see note for dairy-free substitute)
About 1 lb sweet potatoes, peeled and diced
1/4 cup dried red lentils
1 to 2 tablespoons plain whole milk yogurt (see note for dairy-free substitute)
Instructions
- Add the butter to a saucepan set over medium heat. Once melted, add the sweet potatoes and lentils and stir to coat. Add just enough water to cover the sweet potatoes.
- Bring to a boil, then cover and simmer for 15 minutes or until the lentils and sweet potatoes are tender.
- Drain, then mash together. Once cool enough, stir in 1 to 2 tablespoons of yogurt to desired consistency. Allow to continue cooling until safe to feed baby.
- Prep Time: 15
- Cook Time: 15