This wonderful post was submitted by a “Raining Hot Writer” (read more about how you can write a frugal and helpful article and get paid for it here). Thanks to Ellie Bluebell’s House for these ideas and so many more….I’ll be making my own baby food when she comes along…I’ve got some months before then though.
- So I put the expandable steamer in my pot along with about an inch and a half of filtered water (if I’m going to the trouble of organic, I’m not going to use plain old tap water), covered it, and fired up the burner.
- That plethora of sweet potato cubes steamed up really fast! Just 10 minutes later, they were spoon-tender (got lazy and grabbed the nearest utensil, which just happened to be a spoon rather than a fork).
- Now here’s the tricky part. I wanted to use as few pans as possible, and in order to mash them in the pot, with all that lovely, nutrient-rich steaming water, I had to first remove the steaming basket. Be careful, it’s hot. Then I grabbed my handy dandy, low-tech potato masher (you could also use a food processor, a food mill, or even a blender).
- You might want to pour out a little of the steaming water, depending on how thick or thin you want your ‘tatoes. Then I started loading up my freezing vessels: two silicone mini-muffin pans, and one Beaba food freezing tray.
- I covered the mini-muffin pans with some plastic wrap to prevent freezer burn. Then place them in the freezer.
- After they were rock-hard, I popped the little nuggets out of their trays (easy, thanks to the silicone) into some freezer Zippies, labeled and dated them, and felt really good about the wealth of sweet potato baby food taking up precious space in my freezer.