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Sweet potato and bean bake

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Ingredients

Makes 6–10 portions

  • 1 tbsp olive oil
  • 390g sweet potato, peeled and diced
  • 90g tinned chopped tomatoes
  • 360g tinned broad beans, drained and rinsed

Method

  1. Gently cook olive oil and sweet potatoes in a saucepan for 5 mins.
  2. Add tomatoes and just enough water to cover everything. Bring to boil, remove from heat and add beans. Carefully place into an ovenproof dish.
  3. Cook in oven at 200°C/400°F fan 180°C/gas mark 6 for 20 mins or until potatoes are cooked.
  4. Cool slightly and purée to a smooth consistency.
All peeled, cooked and ready to feed? Sweet!

Remember

  • Your baby’s food should be served at body temperature – so it shouldn’t feel either hot or cold on the inside of your wrist.
  • Freeze excess food in ice cube trays, covered with a lid or cling film, and sealed in a plastic bag – write the date on the bag. Purées can be kept frozen for up to 1 month.
Why not upload some 'foodie photos' of your little one’s third weaning step on our Facebook page?
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