Purple potato baby food
Okinawan Sweet Potato Baby Food Puree
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This recipe is for stage 2 Okinawan Sweet Potato Baby Food Puree. This purple potato is loaded with vitamins and antioxidants, and is a must for your 6 month+ baby!
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What is an Okinawan sweet potato?
Okinawan sweet potato…the delicious, purple sweet potato of my childhood. Growing up in Hawai’i, this was a staple. It’s more common there than the orange or white sweet potato. It is so delicious, it is often just steamed or baked whole, and served sliced up (with no seasoning).
They are not as easy to find in other parts of the U.S., but it’s definitely possible! If they are not available at your local grocery store, there’s a really good chance you’ll find them at an Asian store near you. If going to the Asian store isn’t normally your thing, make the trek…it’s so worth it!
Okinawan sweet potatoes are sometimes (mis)labeled as “purple yams”. What’s the difference? Not much! They look and taste very similar, so they are interchangeable in recipes. So, use which ever one you find to make this baby food puree. The only way to tell the difference is that the skin of the purple yam is much darker than the Okinawan sweet potato. You may have heard of Ube (a trendy dessert flavor from the Philippines), which is made from purple yams.
If you absolutely can’t find Okinawan sweet potatoes in your area, you can substitute the orange or white sweet potato in this recipe.
What health benefits does Okinawan Sweet Potato baby food puree provide for my baby?
Okinawan sweet potatoes are one of Dr. Oz’s favorite super foods, since it contains 150% more antioxidants than blueberries! It’s also rich in vitamin A, which is great for vision and heart health, and vitamin C, which helps to boost immunity and prevent the common cold and flu.
Ginger helps with indigestion and can help prevent a tummy ache for your baby.
Coconut milk contains antibacterial, antifungal and antiviral properties and although it is high in fat, it is known to help with heart health.
6-month-old Emmalee enjoying Okinawan Sweet Potato baby food puree.Are all coconut milks the same?
No, not all coconut milk is created equal! Depending on the brand, the ratio of coconut milk to water will vary, which affects the flavor, consistency and nutritional value. Some brands only contain coconut milk and water, while others have sweeteners and preservatives added. It is really disappointing to open a can (or carton) of coconut milk and have it taste watery and artificial. It can completely ruin the flavor of your dish.
I recommend using Aroy-D brand (from Thailand), which can be found at any Asian store. You can also buy it online here. It is contains 60% coconut milk and water, and that’s it. It is delicious and creamy, and tastes very natural.
How long will homemade baby food last?
Fresh, homemade baby food will last in the refrigerator for 3 days.
Once the 3 days have passed, the remaining food should be disposed of for safety reasons.
If you make this or any other baby food recipes in bulk, it can be stored it the freezer for up to 3 months. Click here for more information, tips and tricks on storing homemade baby food.
By the way, these baby food freezer storage trays are PERFECT for freezing baby food. They come with snug fit lids that prevent spills and freezer burns, and they stack so easily.
Try these recipes for the whole family!
- Corn & Black Bean Quesadilla
- Raspberry & Cream Popsicles
- Mango Smoothie Bowl
- Vegan Sweet Corn Fritters
- Teriyaki Glazed Corn
What else can I do with Okinawan Sweet Potato baby food puree?
This puree is so delicious, you can make a large batch of it and serve it as a side dish. Also, change it up and try it with cinnamon instead of ginger!
How do you make Okinawan sweet potato baby food puree?
Ingredients:
- 1 cup of Okinawan sweet potato
- 1/2 teaspoon of grated ginger
- 2 tablespoons of canned coconut milk
- water, baby formula or breast milk as needed
Equipment:
- Baby Bullet, Food processor or Blender
- Sheet Pan
- Foil
Step 1: Preheat your oven to 400º F.
Step 2: Wash and dry your Okinawan sweet potato. Then, prick the outside with a fork a few times to create steam vents (you don’t want it to explode while baking..!) and wrap it in foil.
Step 3: Place it on a sheet pan, and bake it for an hour to hour and a half (the time will depend on the size of your Okinawan sweet potato). Poke it with a fork to make sure it is soft all the way through. Take it out of the oven and let it cool.
Step 4: Add one cup of the Okinawan sweet potato, along with the coconut milk and ginger. Puree until smooth, adding liquid as needed.
Note: Keep in mind that a blender will give you a smoother puree than a food processor.
If you’re looking for a super smooth puree, you will need a high-powered blender.
Although I am using a high-powered blender to showcase this recipe, I made a lot of baby food for my kids in a food processor.
I liked to give my babies lots of different textures because I didn’t want them to get accustomed to super smooth purees all the time.
In fact, this KitchenAid food processor is what I used. I LOVE it because it is very compact (I have a small kitchen) but it’s still powerful.
But, the tool you choose to puree your baby food in is totally up to you! It’s just a matter of personal preference.
Most of the sweet potato’s nutrients are found close to the skin, so it’s best to bake or steam it whole, in its skin.
This recipe calls for 1 cup of cooked Okinawan sweet potato. You can easily adjust the recipe to use your whole sweet potato, or just enjoy the remainder as a delicious and healthy snack!
Try these other great baby food recipes!
- Peanut Butter + Banana Oatmeal Baby Cereal
- Red Lentil + Carrot Baby Food Mash
- Pear + Ginger Baby Food Puree
- Mango Baby Food Puree, Three Ways
- Cauliflower + Pea Baby Food Puree
A Quick Reminder About Baby Food…
Don’t be afraid to experiment with herbs and spices! It will expand your baby’s palate and set her up to be an adventurous eater in the future.
You should always consult your pediatrician before giving your baby new foods.
blender
sheet pan
foil
- 1 cup Okinawan sweet potato cooked
- 1/2 teaspoon fresh grated or chopped ginger
- 2 tablespoons coconut milk
- water, breast milk or baby formula as needed
Preheat oven to 400º F.
Wash and dry Okinawan sweet potato. Then, prick it in a few places with a fork and wrap it in foil. Place it on a baking sheet and bake in the oven for 1 – 1.5 hours, depending on its size. Test it with a fork to make sure it's soft all the way through. Let it cool.
Add 1 cup of cooked Okinawan sweet potato, 1/2 teaspoon of grated ginger, and 2 tablespoons of coconut milk to a blender. Blend until smooth, adding liquid as needed.
- You can steam the Okinawan sweet potato instead of baking it. Most of the sweet potato’s nutrients are found close to the skin, so it’s best to bake or steam it whole, in its skin.
- This recipe calls for 1 cup of cooked Okinawan sweet potato. You can easily adjust the recipe to use your whole sweet potato, or just enjoy the remainder as a delicious and healthy snack!
- If your baby is ready for more textured food, you can also mash the Okinawan sweet potato instead of using a food processor.
- If you’re looking for a super smooth puree, you will need a high-powered blender.
- Not all coconut milk has the same ingredients nor tastes the same. I highly recommend using Arroy-D coconut milk.
Tried this recipe? I’d love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!
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//in #EatYourColors, 10-12 months, 12-18 months, 18 months+, 6-9 months, 7-9 months, Guest Bloggers, Homemade Baby Food Recipes | BÉABA USA Honeycrisp apple, purple (Benimo) sweet potato, purple carrots Main, Main Dish, Side, Snack Fruits, Vegetarian, Veggies 0 stars /by Julianna KlepackiWe’re excited to have yet another yummy purée recipe from Sasha Houseman of Paleo Superfood Synergy! Read Sasha’s explanation of what makes this recipe so wonderful below:
Purple potatoes are obviously more colorful than white (Russet) potatoes, but did you know what they have about four times as many antioxidants as well? Anthocyanin is the pigment that gives purple sweet potatoes their bright, beautiful color… and their amazing antioxidant benefits! Combined with the purple antioxidant pigments from the purple carrots, this delicious puree isn’t just protecting your child from disease, it’s also providing lots of healthy carbohydrates for energy to run and play!
- Course Main, Main Dish, Side, Snack
- Cuisine Fruits, Vegetarian, Veggies
We're excited to have yet another yummy purée recipe from Sasha Houseman of Paleo Superfood Synergy! Read Sasha's explanation of what makes this recipe so wonderful below:
Purple potatoes are obviously more colorful than white (Russet) potatoes, but did you know what they have about four times as many antioxidants as well? Anthocyanin is the pigment that gives purple sweet potatoes their bright, beautiful color… and their amazing antioxidant benefits! Combined with the purple antioxidant pigments from the purple carrots, this delicious puree isn’t just protecting your child from disease, it’s also providing lots of healthy carbohydrates for energy to run and play!
Ingredients
Instructions
- Place the sweet potato, carrots and apple into the steaming bowl.
- Pour water into the tank (level 3).
- Start the cooking process.
- When the sweet potato, carrots and apple are cooked, place them in the blending bowl and set aside some of the cooking liquid.
- Blend, adding some of the cooking liquid to bring the purée to the desired consistency and blend.
Recipe Notes
As always, please check with your pediatrician before introducing new foods to your baby.
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Bread from purple potatoes, a step -by -step recipe for 2466 kcal, photo, ingredients
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Recipe from Julia Vysotskaya
Irish bread on sida
Julia Vysotskaya
Boil and mash potatoes.
Heat water slightly, add sugar, salt, mix yeast. Sift the flour into a well, pour in the milk and add the mashed potatoes. Knead the dough. The dough will stick a little to your hands. Cover it and leave it in a warm place for 30 minutes. Then knead the dough again and leave in a warm place for 30 minutes. We prepare white dough in the same way.
Roll out two layers, one purple, the other white and lay one on top of the other, twist into a roll.
We leave for 20 minutes. Lubricate the sheet of the pressure cooker (steamer) with vegetable oil and lay out the roll Cook for a couple of 40 minutes from the moment the water boils. nine0003
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Trend of the season: red, purple and blue potatoes | Kitchen garden | Dacha
Natalya Filippova
Estimated reading time: 3 minutes
3369
AIF at Dacha No.
4. Seedling time 02/26/2019 Shutterstock.com
Today, the gardener will not be surprised by varieties of potatoes with red and pink skins: Anniversary, Favorit, Signal, Grand, and even… Babushka. A few years ago, varieties Violet and Cornflower appeared. Violet tubers have a bright purple skin and flesh, but Cornflower is only blue-violet on the outside.
Recently, scientists have bred the variety Northern Lights. This potato looks unusual, because the tubers and their flesh are bright blue.
It is not without reason that scientists began to develop blue and purple varieties. Even in the last century, it was noticed that blue potatoes from South America have a number of advantages. So, doctors conducted a series of studies and found that daily consumption of blue vegetables prevents the occurrence of cancer, strengthens the walls of blood vessels and the heart, and lowers blood pressure.
In a word, not a second bread, but some amazing medicinal plant is gradually winning back beds for planting. Laboratory studies made it possible to determine the chemical composition of an exotic product. It turned out that the root crop is saturated with vitamins A, B and C, trace elements - potassium, calcium, magnesium and iron - as well as anthocyanins, which led to such a "tasty medicine". nine0003
Many summer residents note the excellent taste of varieties of domestic selection. Colored potatoes are suitable for cooking classic dishes with an unusual color. Housewives pamper their family with culinary delights: lilac puree, purple chips, blue-black french fries.
New variety
Northern Lights belongs to mid-ripening potato varieties. The plants are tall, covered with dark green foliage. The inner side of the corolla has an anthocyanin coloration.
With proper agrotechnical work, you can get high yields. In industrial conditions, this variety has proven itself excellently.
For example, in the Bryansk region, 445 centners of potatoes were harvested from one hectare (on average for the country this figure reaches 150 centners per hectare). The tubers of this variety are elongated, they have small eyes. The maximum mass of a marketable tuber reaches 129Harvest harvested for the winter is well stored until spring. Northern Lights show resistance to potato cancer, golden cyst nematode, wrinkled banded mosaic.
Variety originators: A. G. Lorkh All-Russian Research Institute of Potato Farming, Redkinskaya Agro-Industrial Company, Suzdalagroprom and Egorsha Farm Farm.
See also:
- Unknown about known. History of carrot cultivation →
- Are there new varieties of tomatoes? →
- Summer resident calendar-2020: March →
potato new varieties
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