Low-Allergen Sweet Potato and Pear Puree Baby Food

Start to finish: 20 minutes

Servings: 6

This baby food puree uses only single, simple ingredients that are among the least allergenic foods available. The gentle steaming method preserves nutrient density and creates a smooth, easily digestible puree that is ideal for developing digestive systems. For infants transitioning to thicker textures (typically after 6 months), reduce the water content to 2 tablespoons and blend to a thicker consistency.

The sweet potato can also be replaced with 2 medium carrots or 2 medium parsnips, prepared and cooked identically. Both are hypoallergenic alternatives with similar nutritional profiles.

Ingredients

• 2 medium sweet potatoes
• 2 ripe pears
• 1/4 cup filtered water (for blending, if needed)

Instructions

1. Rinse the sweet potatoes under filtered water, and scrub them gently with a soft brush to remove any dirt or residue from the soil.
2. Peel the sweet potatoes and cut into 1-inch cubes.
3. Rinse the pears under filtered water, and cut them in half lengthwise.
4. Remove the seeds and core from the pear halves using a spoon or small knife, discarding these parts.
5. Peel the pear skin and cut the pear flesh into 1-inch pieces similar to the sweet potato cubes.
6. Fill a steamer pot with approximately 2 inches of filtered water. Bring it to a boil over medium-high heat.
7. Arrange the sweet potato cubes on a steamer basket in a single layer, ensuring they do not overlap. Once the water is boiling, carefully place the steamer basket into the pot.
8. Steam the sweet potatoes for 8 minutes, then add the pear pieces to the steamer basket and continue steaming for an additional 5 to 7 minutes. The vegetables are cooked when they are very soft and easily pierced with a fork.
9. Carefully remove the steamer basket from the pot using tongs or heat-resistant gloves to prevent burns.
10. Allow the cooked sweet potatoes and pears to cool to room temperature for 10 minutes.
11. Transfer the cooled vegetables into a blender or food processor.
12. Add 1/4 cup of filtered water to the vegetables.
13. Blend on low speed for 2 to 3 minutes, stopping periodically to scrape down the sides of the blender with a spatula.
14. Continue blending until the mixture reaches a completely smooth, lump-free consistency ideal for infant feeding.
15. Pass the puree through a fine-mesh strainer to ensure there are no tiny particles that could cause choking. Press the puree gently through the strainer using the back of a spoon.
16. For immediate use, spoon the puree into small serving dishes and allow it to cool to body temperature (approximately 98 F) before offering to your infant.
17. For storage, pour the puree into ice cube trays, filling each cube approximately 3/4 full. Cover the trays with plastic wrap or lids.
18. Freeze for 24 hours, then transfer the frozen puree cubes into labeled freezer bags. Each cube contains approximately 1 ounce of puree.
19. Store frozen puree cubes for up to 2 months. Thaw individual cubes in the refrigerator overnight or gently warm in a double boiler without allowing the puree to boil.

Nutritional information (per 2 ounce serving)

• Calories: 28
• Protein: 0.3 g
• Carbohydrates: 7 g
• Fiber: 1.2 g
• Fat: 0.1 g
• Sodium: 15 mg

Suitable for

Dairy-free diet, egg-free diet, gluten-free diet, low-FODMAP diet, nut-free diet, paleo diet, soy-free diet, vegan diet

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