Ingredients
¼ cup sweet potato, baked, peeled and mashed well
2 teaspoons peanut butter
1 egg yolk
Directions
Suggested age: 4-6 months+ when modified for readiness
Active Time: 5 minutes
By Sherry Coleman Collins, MS, RDN, LD
Preheat the oven to 350 degrees. Prepare a small oven-safe bowl or dish, such as a ramekin, by spraying with oil. Mix all ingredients together and pour into the ramekin. Bake for 20 minutes, or until a thermometer measures 165 degrees. Allow to cool before feeding to baby. May add a little breastmilk, formula or water to thin or soften as needed.
Note: Contains approximately 2g peanut protein and 2.7g egg protein
NIAID recommends introducing peanut foods to infants as early as 4-6 months to help prevent a peanut allergy. Visit www.PreventPeanutAllergies.org for more information.
Nutrition information per serving:
Calories: 170
Fat: 10g
Trans fats: 0g
Cholesterol: 195mg
Carbohydrate: 13g
Protein: 6g
Fiber: 2g
Sodium: 70mg
Image credit: Kenan Hill