Superfoods Puree

Ingredients:
1 sweet potato, peeled and cut into ½-inch cubes
2 tsp. olive oil
1 small shallot, or small piece of onion, minced
1⁄2 cup ground turkey
2 handfuls of baby spinach leaves, washed but not dried

Directions:
Put the sweet potato in a steamer and steam until tender, about 6 minutes. Remove from the steamer and reserve the steaming water. While the sweet potato is cooking, heat the oil in a large frying pan or wok, add the shallot and turkey, and stir-fry until the turkey is browned and crumbly, 2 to 3 minutes. Add the spinach and sauté until wilted, 2 to 3 minutes. Add the cooked sweet potato and 4 Tbs. of the steaming water. Cover and simmer gently for about 5 minutes.

Put the contents of the frying pan in a blender and blend to a puree. Thin with a little of the steaming water, if necessary. Cool quickly, then refrigerate. Freeze in individual portions; when needed, thaw overnight in the refrigerator. To serve, heat the puree in the microwave or a saucepan until piping hot. Let cool slightly and check the temperature before serving.

Makes about 23 ice cubes.

Difficulty: Medium
Time to Make: about 25 minutes
Recipe Origin: Annabel Karmel (baby food book author)