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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