Recipe information
Yield
Makes 1 1/4 cups Servings
Ingredients
1
sweet potato (about 10 ounces), peeled, sliced crosswise in 1/3-inch-thick pieces
2
ripe bananas, peeled
1
/2 teaspoon ground cinnamon
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Preparation
Fit a steamer insert inside a large saucepan and add water to reach just below the insert. Bring water to a boil. Arrange sweet potato in an even layer in steamer; cover and steam until fork-tender, about 5 minutes. Transfer pan to a work surface, remove steamer insert with sweet potato, and discard cooking water. Transfer sweet potato to saucepan along with banana; sprinkle with cinnamon. Using an immersion blender, purée until smooth. (Thin an individual serving with water, breast milk, or formula, if needed.) Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.