Japanese Sweet Potato and Kale Puree

Posted on March 24, 2014 by Melissa Winn | 0 Comments

Author: Fresh Baby Bites

When to introduce: 12 months (check with your pediatrician)

Stars: Sweet potatoes are rich in Vitamins A & C, calcium, magnesium, & potassium. Kale is packed full of phytochemicals which are said to help prevent cancer. It also contains Vitamin A & C and even calcium.

3 medium Japanese Sweet Potatoes
5 leaves of Kale
1/2 tsp of spice: cumin, thyme, or Chinese five spice
1 tbsp coconut oil


Wash Japanese Sweet Potato and roast on a pan in a pre-heated oven at 375 for 30-45 minutes, or until you can easily pierce with a fork. In the meantime, de-rib and wash kale leaves. Chop into 1 inch pieces and saute on medium low with coconut oil in a covered pan until soft, about 15-20 minutes. You may need to add some additional water if it starts to dry out. Wait until the potato cools and then peel off the skin.

In the bowl of a food processor, process the cooled sweet potatoes until smooth. You will need to add water to achieve a smooth consistency. We like to use coconut milk, too. Add sauteed kale and process again to incorporate the kale. If your baby is ready for spice, add 1/2 teaspoon and taste. You can always add more! Serve to baby (and the rest of the family!). You can also add meat, beans, or other veggies to change it up and add texture.

Storing and Freezing:
This puree is delicious and won’t last long! You can store it in the fridge for 3-5 days or in ice cube trays or small containers in the freezer for up to 3 months.

Happy feeding!

Servings: Fills about 2 Pouches

Printable Recipe Card:

Posted in 12+ Months, Calcium, Coconut Oil, Fresh Baby Bites, Japanese Sweet Potato, kale, magnesium, Potassium, Vitamin A, Vitamin C

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