In this episode of “The Edible Valley Podcast," Chef Jonathan Frazier and William Stringer, both fathers, share their unique perspectives on navigating babyhood. Despite not being experts, their insights stem from personal experiences. William, currently caring for an infant, delves into the challenges of introducing solids and balancing nutrition. Meanwhile, Jonathan, whose older daughter surpassed the baby food phase, offers hindsight wisdom and practical tips for new parents. Their candid discussions revolve around trials, successes, and the joy of witnessing little ones explore culinary adventures. Through their relatable narratives, they bring a blend of empathy and relatability, fostering a supportive community for parents embarking on similar journeys.

Edible Recipe:

Homemade Sweet Potato Puree

Ingredients:

• 2 medium-sized sweet potatoes
• Water (for steaming)
• milk, or water (for thinning)

Instructions:

• Preparation: Wash and peel the sweet potatoes. Cut them into small, uniform-sized pieces.
• Steaming: Place the sweet potato pieces in a steamer basket over boiling water or in a microwave-safe dish with a little water. Steam until the sweet potatoes are tender. This usually takes around 15-20 minutes.
• Pureeing: Once the sweet potatoes are fully cooked and soft, transfer them to a blender or food processor. Blend until you achieve a smooth consistency. Add breast milk, formula, or water in small increments if you prefer a thinner consistency.
• Cooling: Allow the puree to cool down before serving to your baby. You can store the puree in the refrigerator for up to 3 days or freeze it in ice cube trays for convenient portions.
• Feeding: When ready to feed your baby, warm the desired amount of sweet potato puree and test the temperature before serving. Feed your baby using a spoon in small, appropriate portions.