Chicken and Sweet Potato Puree
A nutrient-rich puree combining lean chicken for protein and iron with sweet potato for vitamins and fiber. Perfect for introducing meat to babies, this recipe is gentle on digestion and supports healthy growth. It's easy to prepare in batches and store for busy days.
Ingredients
- 1/2 small boneless, skinless chicken breast
- 1 medium sweet potato
- 1/4 cup water or low-sodium chicken broth (optional)
Method
- 1
Peel the sweet potato and cut it into small cubes (about 1-inch pieces). Place the cubes in a steamer basket over boiling water and steam for 10-15 minutes until very tender when pierced with a fork.
Steaming preserves more nutrients than boiling, but you can also bake the sweet potato at 400°F (200°C) for 30-40 minutes if preferred.
- 2
While the sweet potato steams, cut the chicken breast into small chunks. In a small pot, add the chicken and enough water to cover it. Bring to a boil, then reduce heat and simmer for 10-12 minutes until fully cooked (no pink inside).
Ensure chicken reaches an internal temperature of 165°F (74°C) for safety. Avoid adding salt or seasonings for babies under 12 months.
- 3
Drain the cooked chicken and let it cool slightly. Combine the steamed sweet potato and chicken in a blender or food processor. Add a little water or low-sodium broth if needed to achieve a smooth, thin puree consistency.
For younger babies (6-7 months), blend until very smooth. For older babies (8+ months), you can leave it slightly chunkier to encourage chewing.
- 4
Serve immediately at a lukewarm temperature, or let cool and store in an airtight container in the refrigerator for up to 2 days or freezer for up to 1 month.
Freeze in ice cube trays for easy portioning. Thaw in the refrigerator overnight or warm gently, stirring well to avoid hot spots. Note: Chicken is a common allergen; introduce separately first and watch for reactions.