sweet potato, apple, and cinnamon

this combination is a real winner, it is sweet, creamy, and full of warm spiciness from the cinnamon. fritz is a huge fan. i should say that i don’t usually make apples, it’s just as inexpensive to get applesauce at the store, and with the ‘no sugar added’ varieties on the market, it’s just as nutritionally sound (just make sure you read the ingredients—apples, water, and some form of citric acid to prevent browning should be the only three ingredients included). however, we had some gala apples laying around and i decided to try something new. this gets a 5 out of 5 “nums” on the fritz scale, he particularly likes it paired with shredded chicken breast.

sweet potato, apple, and cinnamon

sweet potato, apples, and cinnamon

  • 2 gala apples
  • 2 sweet potatoes
  • 1/2 teaspoon cinnamon

preheat the oven to 350 and scrub the potato skins. place the potatoes on the rack (with a pan or piece of foil underneath to catch the sweet sticky drips) and cook for about 35 minutes. check to see if they are done by pricking with a knife…if they are still firm, continue cooking in increments of 10 minutes. once cooked, remove and set aside to cool.

wash and core the apples, but keep the skin on. steam the apples in the beaba on water setting #2. if not using a beaba, steam on the stove top in a pot with a steaming basket or attachment. the apples should be soft, but not mush…you don’t want to cook out all of the nutrients. puree in the beaba or with a food processor. you will need to puree for a while to make sure the skin pieces are small enough to not be a choking hazard.

slice the potatoes in half and remove and mash the flesh. (i put mine through a potato ricer to get rid of the stringy bits of fiber…though this may have gotten rid of some of the nutrients as well, fritz is just too young to chew those up, so use your own discretion.) mix together with the apples and add 1/2 teaspoon of cinnamon. transfer to freezer trays and freeze.

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