Baby Sweet Potato Puree

You need:

2 sweet potatoes, scrubbed (preferably organic)
2 oz. breast milk, formula, or purified water

Preheat the oven to 425 degrees. Prick the sweet potatoes with a form and place on a baking sheet. Roast until wrinkled and tender when pierced with the tip of a knife, about 45-60 minutes. Let cool. Halve the sweet potatoes and scoop out the flesh from the skins. Puree with liquid of choice (from above) for young babies or simply mash with a fork for older babies (who are more accustomed to thicker consistencies). Cooled puree can be stored in the refrigerator in an airtight container for up to three days or in the freezer for up to three months.