The other day at the grocery store I couldn’t help but notice all the beautiful sweet potatoes. My daughter and my husband love sweet potatoes plus they are packed with vitamin C and fiber so they are a winner in my kitchen! This recipe is perfect for babies, big kids and adults plus there is a sweet surprise! The sweet potato puree freezes well and with this sweet potato casserole recipe there is no need for added butter or cream.
Oh So Sweet Potato Puree
- 2 large Sweet Potatoes, peeled and chopped
- 3 medium Carrots, peeled and chopped
- 1/4 cup Raisins
- 1/4 tsp. Cinnamon
- 1 3/4 cup Water
Chop the carrots and sweet potatoes into equal sizes and place in a medium sauce pan with water (if your veggies are small you might not need this much water or you might need a bit more if they are mongo size veggies).
Cover and cook over medium heat for 12 minutes add the raisins and cook an additional 3 minutes. Add cinnamon then transfer the deliciousness to a blender or food processor. Use a slotted spoon to transfer the mixture to the blender so that you can control how thin the puree is. Add more water for a thinner consistency. Feed your baby this puree and reserve the rest for the Sweet Potato Casserole.
Sweet Potato Casserole
- Sweet Potoato Puree Recipe (above)
- 1/2 cup Pecans, Chopped
- 1/4 cup Whole Wheat Flour
- 1/4 cup Brown Sugar
- 1 tablespoon Canola Oil
- 1 tablespoon Butter, softened
Preheat the oven to 350 degrees and lightly grease a medium size casserole dish. Pour the sweet potato mixture into the dish. Mix pecans, flour and sugar together then using your hands mix in the oil and butter. Once everything is moist and mingled together sprinkle the mixture over the sweet potatoes. Bake for 30 minutes and enjoy!