Sweet Potato Mash Recipe

  • 7 months +
  • 8 (2 ounce) servings
  • vegetarian
  • 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
  1. Preheat oven to 400ºF.
  2. Bake whole sweet potatoes for 1 hour.
  3. Peel and mash cooked sweet potatoes with a fork.
  4. Add salt and yogurt.
  5. Spread the vegetable puree in a glass or ceramic container.
  6. 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.
  7. Place a lid over puree with weight.
  8. Leave in a warm place for 48 hours and taste.
  9. Refrigerate to keep fresh.
Did you make this recipe? Leave a comment below and tell us what you think!
Grow Healthy. Grow Happy. Guide
By Grow Healthy. Grow Happy. The Whole Baby Guide. ™

A comprehensive and accessible resource for natural baby care. Nurture your baby with nature's principles for a radiant life. Grow Healthy. Grow Happy. The Whole Baby Guide is a complete resource for parents to give their babies a healthy beginning for the first three years.

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