Chicken, Sweet Potato & Spinach Puree

So, this chicken, sweet potato and spinach puree should look a little more orange, right? Well I picked up a purple sweet potato in the green grocers the other day and it’s flesh is white.  It’s also a little less sweet than the usual orange varieties so I’ve added a couple of slices of pear into the mix.  George has some big teeth working their way up through the gums which  has made some meal times a little interesting.  We had no problems with this one, nice flavours and a smooth texture.

Nutrition Note: Sweet potatoes that have dark orange flesh have more beta-carotene, a nutrient and an antioxidant, than varieties with lighter flesh. 

This recipe was featured in our Autumn/Back To School issue of our Magazine. To find out more about our popular magazines or to purchase online see the links below:

Launch magazine 

Back to School Magazine 

Winter Warmers Magazine

STARTING SOLIDS: Do you know anyone who is about to start their baby on solids? Or perhaps you’re after some new puree and finger food ideas for your own baby? Our e-Book is full of recipe’s, nutrition advice and forming positive food associations right from the first mouthful to help you and your baby through any fussy eating phases in the future. Check it out here.

INSPIRATION: 50 Baby Puree Ideas 

Ingredients

• 100g chicken breast or tenderloin, chopped
• 1 cup sweet potato, chopped (I used white flesh sweet potato)
• 1/4 pear, peeled and chopped (or 1 tablespoon of pear puree)
• 3/4 cup water
• 1 medium zucchini, chopped
• a handful of baby spinach leaves, washed

Method

Step 1

Place the chicken, sweet potato, pear and water in a small saucepan over high heat and bring to the boil. Reduce the heat, cover and simmer for 5 minutes. -

Step 2

Add the zucchini and cook for another 5 minutes or until the chicken is cooked through and the vegetables are soft. -

Step 3

Add the baby spinach and stir through. Puree together until desired consistency is reached adding more water if necessary. -