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Mashed Yams
You can cook yams like potatoes -- in a pot of water -- but some of the nutrients will leach out into the cooking water. Steaming them retains all of the nutrients.
Serves: Makes about 3 cups
Ingredients:
- 3 small yams or sweet potatoes, peeled
Directions:
- Cut the yams or sweet potatoes into large chunks.
- Put a steamer basket in a large saucepan with 1" water. Bring to a boil over medium-high heat. Reduce the heat to medium. Add the sweet potatoes, cover, and steam for 15 minutes or until tender.
- Uncover and let the yams or sweet potatoes cool slightly in the pot. In batches, puree the potatoes in a blender or food processor, adding some of the boiling water if needed to loosen the texture of the puree.
- Pour the potato puree into storage containers or ice cube trays. Let cool completely before refrigerating or freezing. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
- When serving mashed yams or sweet potatoes to the whole family, mash the potatoes with a potato masher. Place about 1/2 cup of the mashed potatoes in the blender or food processor and prepare as above for your infant. Toddlers should be able to eat the mashed version.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.
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