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1 cup Sweet Potato Puree

1 cup Black Bean Puree

2 medium Sweet Potatoes [yields 2 cups puree]

1 (15oz/420g) can black beans [yields 1 heaped cup puree]

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Sweet Potato Puree

1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.

2. Scrub the potatoes with a scrub brush under running water. Pierce each potato with a fork 2 to 3 times on each side. Place the potatoes on the prepared baking sheet.

3. Bake the sweet potatoes for 1 hour or until very tender.

4. Remove from the oven and let cool slightly. Carefully remove the skin ot the potatoes (it should easily pull away) and discard.

5. Place the cooked sweet potatoes in a blender and add ½ cup water. Blend until very smooth, scraping down the sides as needed.

Black Bean Puree

1. Place the black beans in a colander. Rinse really well until the water runs clear, and then drain.

2. Add the black beans to a blender, along with ¼ to ½ cup water. Process until very smooth, scraping down the sides and adding an extra splash or two of water as needed.

Sweet Potato and Black Bean Puree

1. In a small bowl, add the Sweet Potato Puree and Black Bean Puree, and mix well.

2. Serve immediately or store until ready to use. Store in an airtight container in the refrigerator for 3 to 5 days or in the freezer for 4 to 6 months.

Sweet potatoes and black beans are a great combination and offer lots of protein, fiber, and nutrients. You can spread this mixture on tortillas and sprinkle with cheese to create a burrito for older babies. ——— For older babies who are ready for more texture, mash both cooked sweet potatoes and black beans, and then mix together.

1. Dairy free. Egg free. Gluten-free. Nut free. Soy free. Vegan.