For Baby: Peanut Butter Sweet Potato Soufflé
By By: Sherry Coleman Collins, MS, RDN, LD
Treat your little one to a Peanut Butter Sweet Potato Soufflé – a delightful and nutritious baby food recipe.
Ingredients
- ¼ cup sweet potato, baked, peeled and mashed well
- 2 teaspoons peanut butter
- 1 egg yolk
Nutrients Per Serving
| Calories: | 170 |
|---|---|
| Fat: | 10 g |
| Carbohydrates: | 13 g |
| Cholesterol: | 195 mg |
| Protein: | 6 g |
| Fiber: | 2 g |
| Sodium: | 70 mg |
Directions
- Suggested age: 4-6 months+ when modified for readiness
- Preheat the oven to 350 degrees. Prepare a small oven-safe bowl or dish, such as a ramekin, by spraying with oil. Mix all ingredients together and pour into the ramekin. Bake for 20 minutes, or until a thermometer measures 165 degrees. Allow to cool before feeding to baby. May add a little breastmilk, formula or water to thin or soften as needed.
- Note: Contains approximately 2g peanut protein and 2.7g egg protein
- NIAID recommends introducing peanut foods to infants as early as 4-6 months to help prevent a peanut allergy. Visit www.PreventPeanutAllergies.org for more information.
- Image credit: Kenan Hill
Nutrients Per Serving
| Calories: | 170 |
|---|---|
| Fat: | 10 g |
| Carbohydrates: | 13 g |
| Cholesterol: | 195 mg |
| Protein: | 6 g |
| Fiber: | 2 g |
| Sodium: | 70 mg |
