Carrot and Sweet Potato…and it’s Butter Free

When my first born entered the weaning stage, I was mortified at how many recipes for babies included ingredients like refined sugar, butter, cheese, large amounts of salt and more. While this recipe is as simple as they come (with only TWO ingredients!), it’s special in the sense that it does not include all these fillers that would make it unhealthy.

Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Servings 22 oz


  • blender or potato masher


  • 2 large mashed potatoes Sizes will vary, and that's okay!
  • 2 large carrots


  • Preheat oven at 450°
  • Wash and scrub your sweet potatoes
  • You can wrap each potato in foil, poke a few holes in them and place each on a baking tray. If you don't use foil, you can cut each potato in half, and place FACE DOWN on a baking tray that is lined with a baking sheet.
  • Place your potatoes in the oven for 45-50. When you can pierce all the way through them with a fork or knife, they are done!
  • While the potatoes are baking, wash and scrub your carrots.
  • Cut off the stem of your carrots, and cut them into smaller pieces (size won't matter, and no need to peel.)
  • Place them in a cup of boiling water, and boil until you can pierce them all the way through with a fork or knife. Strain and set aside. Save the water.
  • Once your potatoes are ready, let them cool before removing the skin. It should slide off easily using your hands.
  • To blend, add both ingredients to a food processor, using the leftover carrot carrot water to thin the consistency if needed. For a chunkier version, add both ingredients to a bowl, and use a potato masher instead.


  • Freeze remaining portions for 2-3 months in an air tight container.
  • Thaw in the fridge overnight in a sealed container.
  • You can also thaw by putting a container of the food in a larger container that contains hot water.
*Recipe sponsored by our friends over at Kiddo Feedo.
Keyword 10-12 months, 6-9 months, baby food, hand mashed, puree