Tulo

Homemade Baby Food Puree Recipe

Steaming instead of boiling keeps more of the vitamins and natural sweetness in the vegetable or fruit instead of leaching them into cooking water, and pureeing with the reserved steaming liquid (or breast milk or formula) gets a silky, lump-free texture without added sugar or salt.

Prep
10 min
Cook
15 min
Total
25 min
Servings
8

Ingredients

Servings8
  • 1 lb sweet potato, peeled and cubed
  • 1/2 cup water, breast milk, or formula, for thinning

Nutrition per serving

Calories
49
Protein
1g
Carbs
11g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Peel the sweet potato and cut it into roughly 1-inch cubes so it cooks evenly.
  2. 2Set up a steamer basket over about 1 inch of water in a pot and bring the water to a simmer.
  3. 3Add the sweet potato cubes to the basket, cover, and steam for 12-15 minutes, until a fork slides in with no resistance.
  4. 4Reserve 1/2 cup of the steaming liquid, then transfer the sweet potato to a blender or food processor.
  5. 5Add 2-3 tablespoons of the reserved liquid (or breast milk or formula) and blend on high, scraping down the sides as needed, until completely smooth with no visible fibers.
  6. 6Add more liquid, a tablespoon at a time, to reach the right consistency: very thin for a first-time eater, thicker and slightly textured for a baby already used to purees.
  7. 7Cool completely before serving, and refrigerate or freeze any portions not used within 2 hours.
How to Steam Vegetables

Tips & variations

  • This same steam-and-blend method works for carrots, butternut squash, green beans, peas, apples, and pears; just adjust the steam time (carrots and squash need close to 15 minutes, peas need only 3-5).
  • For fruit purees like apple or pear, no added liquid is usually needed since the fruit releases enough moisture on its own during blending.
  • Once a baby has tolerated single ingredients separately with no reaction, combine two purees (like sweet potato and pea) for more variety.
  • Skip salt, sugar, and honey entirely; honey specifically should never be given to babies under 12 months due to the risk of infant botulism.

Storage & reheating

Refrigerate puree in an airtight container for up to 3 days. To freeze, spoon cooled puree into a silicone ice cube tray, freeze until solid, then pop the cubes into a freezer bag for up to 3 months. Thaw a cube overnight in the fridge or warm gently in a pan or microwave, stirring well and testing the temperature before serving.

Tips from the Tulo kitchen

  • Label frozen puree cubes with the ingredient and date; homemade baby food doesn't keep as long as store-bought jars, which are commercially sterilized.
  • Always test the temperature of reheated puree on the inside of a wrist before feeding; microwaves heat unevenly and can leave hidden hot spots.
  • Introduce one new single-ingredient puree at a time and wait 3-4 days before adding another, which makes it easier to spot a food reaction.

FAQ

When can babies start eating pureed food?

Most pediatricians recommend starting purees around 6 months, when a baby can sit with support and has lost the tongue-thrust reflex that pushes food back out; check with a pediatrician for guidance specific to the baby.

Can this puree be made without a steamer basket?

Yes. Boil the cubed sweet potato in enough water to cover until fork-tender, about 10 minutes, then drain and reserve some of the cooking water for thinning instead of steaming liquid.

How do I know if the puree is too thick or thin?

For a baby just starting solids, aim for a texture closer to heavy cream that drips off a spoon; as babies get used to eating, gradually thicken purees to a texture closer to mashed potato.

Is it safe to freeze baby food in ice cube trays?

Yes, as long as the trays are food-grade silicone or plastic and are washed thoroughly between uses; transfer frozen cubes to a labeled freezer bag within a day or two to prevent freezer burn.

More recipes