- 7 months +
- 8 (2 ounce) servings
- gluten free
The small amount of Lactobacillus in unpasteurized yogurt acts as a starter to make a very low-sodium fermented food, without the negative effects of dairy. There should be a slightly fermented, tangy taste.
You will need:
- 3 cups cooked sweet potatoes (1–2 raw potatoes)
- 1⁄8 teaspoon sea salt for 6–12 months, ¼ teaspoon for 12–24 months, 1 teaspoon for 2 years+
- 1 tablespoon plain, unsweetened, unpasteurized yogurt
- Preheat oven to 400ºF.
- Bake whole sweet potatoes for 1 hour.
- Peel and mash cooked sweet potatoes with a fork.
- Add salt and yogurt.
- Spread the vegetable puree in a glass or ceramic container.
- Fill a strong plastic bag with water and zip or tie with a knot. Make sure the seal is secure, and place over the sweet potato puree. The water-filled bag should spread out and cover the puree to prevent air contact.
- Place a lid over puree with weight.
- Leave in a warm place for 48 hours and taste.
- Refrigerate to keep fresh.