Turns out sweet potatoes and yams are not related biologically! Most likely what you are buying at the grocery store in the U.S. are sweet potatoes, related to morning glories, while yams are related to grasses. So what you see in the photo above are sweet potatoes. I love them; I mix sweet potato puree with oatmeal and maple syrup in the morning.
Sweet potatoes are easy to cook and you don't need to peel them. Just wash, quarter and then halve the quarters. Fill a large saucepan with one inch of water and then put in your steamer basket. Add the potato pieces, cover and heat on high until you hear the water boil. Then turn down the heat to medium-low and start checking for tenderness after 15 minutes. I cooked 3.72 pounds of sweet potatoes in 20 minutes which yielded 72 ounces of puree. The potatoes are cooked when you can mash them with a fork.
Take the potatoes out of the pan, set aside and reserve the cooking water. Once they are cool enough to handle, pull off the skin and puree, adding cooking water as needed to get a yogurt-like consistency. Spoon the puree into ice cube trays and cool in the fridge for an hour. Freeze overnight and store the cubes in a sealed plastic bag in the freezer for up to six months. To serve just reheat one or more cubes in the microwave to room temperature.
Organic sweet potatoes cost me $0.08 per ounce. Earth's Best Organic 1st Foods Sweet Potatoes are $0.69 per ounce.
For older babies and adults: You can add butter, maple syrup, cinnamon, nutmeg, a little cayenne...whatever spice will complement the meal you are serving.
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