Step 1

Heat oven to 400°. Line baking sheet with tin foil, parchment paper or a silicone mat. Wash and dry the sweet potatoes. Prick with a fork in several places and then place the sweet potatoes on the baking sheet. Bake for 45 minutes – 1 hour or until a fork can easily prick the sweet potato. Let sit until cool to touch.

Step 2

Make a cut into the skin of the potato lengthwise and peel away the skin of the potato. Scoop out the sweet potato meat and place into a blender or food processor, adding in the mild curry powder and water.

Step 3

Puree on high for 1-2 minutes or until smooth, adding in additional liquid in 1/4 cup increments if needed. I had to add in 1 cup of water to the puree pictured. Serve or freeze for a later meal.

Step 4

Heat oven to 400°. Line baking sheet with tin foil, parchment paper or a silicone mat. Wash and dry the sweet potatoes. Prick with a fork in several places and then place the sweet potatoes on the baking sheet. Bake for 45 minutes – 1 hour or until a fork can easily prick the sweet potato. Let sit until cool to touch.

Step 5

Make a cut into the skin of the potato lengthwise and peel away the skin of the potato. Scoop out the sweet potato meat and place onto a cutting board. Take the back of a fork and mash the sweet potato until chunky but combined. Serve or freeze for a later meal.

Step 6

Use the Chunky Baby Puree recipe (above) to make the puree. Cut the piece of toast into 2-3 inch strips, and smear 1 tablespoon of chunky puree onto half of the piece of toast. Serve to baby.

Step 7

Use the Chunky Baby Puree recipe (above) to make the puree. On a cutting board, add 1/4 cooked sweet potato and 2 tablespoons of white beans. Using the back of a fork, smash the beans and sweet potatoes together until you have a chunky puree consistency.

Step 8

Preheat oven to 400° F. Cut sweet potatoes in half lengthwise, then into 4 wedges lengthwise. Depending on how big your sweet potato is, you may need to cut the wedges in half.

Step 9

Place wedges into a mixing bowl, and drizzle in oil and sprinkle with paprika. Toss with your hands until all of the sweet potatoes are covered. Place the wedges on a baking sheet.

Step 10

Bake for 12 minutes, flip the wedges and then bake for another 12-15 minutes or until they are tender and golden brown.Let cool and serve.

Step 11

In a medium bowl, add in all of the ingredients and stir until combined. If using cottage cheese, the batter will have chunks in it.

Step 12

Heat a large non-stick skillet on medium heat. Spray or oil skillet. For small pancakes add 1 tablespoon of batter to the skillet at a time and let cook for 3-4 minutes or until golden on the bottom and bubbles appear along the edges. Flip and let cook for another 2-3 minutes. Repeat with all of the batter.