Baby Food Recipe: Sweet Potatoes with Spinach and Peas
Owen turned seven months this week and has really progressed in his eating since we started a little over a month ago. I forgot how quickly the puree stage transitions to finger foods. In fact, Owen is increasingly more interested in eating little bits of our food and, as a second child, tends to get what we’re eating simply because it’s easier and we’re less nervous (*ahem* less particular) than with Olivia. But I still like to include at least one puree at each meal because it packs a nutritious punch that finger foods can lack.
Here is one of my current faves from Annabel Karmel. I love the combo of spinach with sweet potatoes because, as a breastfed baby, Owen’s store of iron is mostly depleted and the vitamin C in the sweet potatoes helps his little body absorb the iron in spinach. You can also skip the puree part and serve the softened veggies as finger foods.
Sweet potatoes with spinach and peas
- 1 tablespoon unsalted butter
- 1/2 cup washed and sliced leek
- 1 large sweet potato, peeled and chopped
- 1/2 cup frozen peas
- 3/4 cup fresh spinach, washed with tough stems removed
Melt the butter in a saucepan. Saute the leek for 2-3 minutes or until softened. Add the sweet potato. Pour in 1 cup water, bring to a boil, cover, and simmer for 7-8 minutes. Add the peas and spinach. Cook for 3 minutes. Puree the vegetables in a blender until at the preferred consistency for your baby.