Get some homemade recipe on dairy-free sweet potato pudding can be a good choice for your babies. Babies love sweet potatoes and gravitate toward orange vegetables for their natural sweetness. Let's start to get our kitchen dirty.
2 1/2 medium sweet potatoes
1/2 pound (1/2 a package) silken tofu, drained (make sure to only use silken)
1/4 cup dates, pitted
1 teaspoon ground cinnamon,
1) Preheat the oven to 400F
2) Prick each sweet potato a few times with a fork and then wrap each sweet potato in foil and bake for about 45 minutes to 1 hour, until potato is soft and a knife can easily move in and out. When cool, remove the peel and cut into chunks. Blend the sweet potatoes, tofu, dates, and cinnamon until smooth. Add water to reach desired consistency. Chill for 1 hour in the refrigerator, then serve.
3) Refrigerate for up to 2 days or freeze for up to 1 month.
To add calories, add 1 teaspoon of coconut oil to each serving to provide an additional 40 calories and 4.6 grams of fat.
The Pediatrician's Guide To Feeding Babies & Toddlers