Sweet potato, zucchini and egg puree
Freeze this puree before adding the egg to have a simple dinner ready for the baby any night of the week. Just add a fresh egg before serving. Source: kidspot
- Suitable from
- Stage 2 (6-9m)
- Total time
- 20min
- Makes
- 2servings
- Iron
- 1.3mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
EggIntroduce one at a time.
Ingredients
- Sweet potato450 g, peeled and chopped
- Green summer squash (zucchini)1 piece, chopped
- Egg1 piece
Steps
Place sweet potato in a steamer over a saucepan of simmering water. Cover and steam for 10 minutes or until almost tender. Add zucchini and steam for 3 minutes or until vegetables are tender.
Alternatively, place vegetables into a microwave safe dish and add 4 tablespoons of water. Cover with a lid and cook on 100% power for 5 minutes. Stand for 3 minutes before opening lid
Drain. Set aside to cool slightly.
Meanwhile, place egg in a small saucepan of water and bring to the boil over a high heat. Reduce heat to medium and simmer for 8 minutes. Drain and rinse under cold running water. Peel egg.
Process sweet potato and zucchini in a food processor until smooth (or alternatively you can use a blender).
Serve pureed vegetables (approximately ¼ cup) with ¼ mashed egg per portion
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 154kcal
- Protein
- 3.9g
- Fat
- 6.3g
- Carbs
- 21.4g
- Carbs54%
- Protein10%
- Fat36%
Good source of Vitamin C · Vitamin B6
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 2 servings per recipe
Amount per serving
Calories
154
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.