Chicken and Sweet Potato Puree

Chicken and Sweet Potato Puree

Age suitable:
6 months+
Servings:
3 cups

Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free

5 stars

About the recipe

This Chicken and Sweet Potato Purée is a beautifully simple, nourishing option for babies just starting their solids journey. It’s rich in fibre, protein, and gentle flavours, and everything cooks together in the oven - which means minimal prep and hardly any washing up. The roasting step adds a gorgeous caramelised sweetness to the veggies, helping create a purée that babies genuinely enjoy.

This is also a wonderful bulk-prep recipe. Once blended, you can portion it into silicone moulds or small containers for easy grab-and-go meals through the week. With the added goodness of broth, it becomes silky, nutrient-dense, and supportive for developing digestive systems.

Age Appropriate

Suitable from 6 months plus

Storage (Fridge & Freezer)

Fridge: Store in airtight containers for up to 3 days.
Freezer: Freeze in small portions for up to 3 months. Defrost in the fridge overnight and reheat until hot.

Ingredient Swaps

Swap chicken for turkey breast or thigh.
Swap sweet potato for pumpkin or carrot.
Swap cauliflower for zucchini or parsnip.

Read More

Ingredients

300 g sweet potato cut into 3 cm thick rings

half a head of cauliflower cut into small florets

one medium chicken breast or thigh (around 180–220 g)

1.5 to 2 cups broth or stock depending on desired consistency

olive oil

Method

Preheat your oven to 190C.
Prepare the sweet potato and cauliflower and lay them on a baking tray. Drizzle generously with olive oil.
Wrap the chicken breast or thigh in foil and place on the same tray if it fits, or use a separate tray.
Bake for 20 to 25 minutes until the vegetables are soft and golden.
Check the chicken by cutting into the thickest part. If needed, return it to the oven for a few extra minutes.
Roughly chop the cooked chicken and transfer it to a blender along with the roasted sweet potato and cauliflower.
Blend, adding broth half a cup at a time until you reach your preferred smoothness and thickness.
Portion into silicone moulds or containers and allow to cool before storing.

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