Oh yes, folks, Juliette’s corner is here again, this time bringing you a lovely recipe for the paleo-preferring, health-conscious, tiny baby diva (or dude) in your life!
My kids don’t follow a strict keto diet, but I do feed them whole, unprocessed foods. They eat a lot of color, and when I do Jute’s purees for the week, I try to form a rainbow, because it tells me her nutrition is varied. This week, the biggest winner in our fridge was a super-smooth sweet potato pudding that I ended up going through in under 24 hours because Hazel insisted on getting in on the action as well!
Orange, Sweet Potato, and Almond Pudding
1 very large, or 2 fairly small sweet potatoes (enough to make about a cup and a half of mash)
1/4 peeled minneola or orange
3 tbs almond butter
2 tbs grassfed butter, melted
- Roast the sweet potato(s) for about 60 minutes or so at 400 degrees. I recommend actually over roasting them a little. I like that the bottom gets kinda black and charred because it adds a certain je ne sais quoi to the finished product, as well as really making the sweetness of the vegetable stand front and center!
- After the potato cools a fair bit, add it into a blender (or in our case, a nutribullet) with the other ingredients. Add enough water not to totally turn it into slush, but enough to puree effectively. I would say start low at maybe 1/3 c, and slowly add more as needed. I would puree, and if it kinda got to where the blades were free-spinning, I would shake up my bullet (if you’re using a blender, that means scrape down the sides, and push down on the contents) and blend it up again. Feel it out.
- Once your puree is velvety soft and free of any lumps, put it into a container for safe keeping! It should be a little thicker than apple sauce, though not as lumpy, and able to be fed to baby by spoon.