Stage 5

  • 1 1/2 lbs sweet potatoes, peeled
  • 3/4 cup black beans, drained and rinsed
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cumin
  • Cooking spray

Preheat oven to 400°F.
Steam or boil sweet potatoes until barely tender, approximately 15 minutes. Let cool. Mix potatoes and beans with an immersion blender until smooth. (Add water if needed) Add garlic salt, pepper, onion powder, nutmeg, curry, cumin and cinnamon. Mix well. Spray sheet pans with cooking spray. Using a tablespoon, portion out scoops of mixture and roll slightly, place 1 inch apart on prepared sheet pans. Bake in oven for approximately 10- 12 minutes, until starting to brown. Then flip and bake for approximately 5 minutes or until the both sides start to brown.

Recipe Yields: 6 Servings

Storage Time: 3 days in the refrigerator

Sweet potatoes are an excellent source of potassium, and contains magnesium, and calcium. They also contain vitamins A,C niacin, and folic acid.

Stage 5

  • 1 whole sweet potato, cleaned and halved
  • 1 1/2 tbsp cheddar cheese
  • 1 cup pinto beans, drained and rinsed
  • salt and pepper to taste
  • Cooking spray

Preheat oven to 400F. Scrub clean and dry a small sweet potato. Cut potato in half and cut the ends off in order to stand the potato up in an oven safe dish, spray the skin of the potato with cooking spray. Bake for 30-40 minutes. Remove from oven and cool slightly. Scoop out the inside of the potato and place in a bowl, mash with Worcestershire, salt and pepper. Mix in most of the cheese and beans (trying to leave the beans whole). Add mixture back into the sweet potato skin, top with remaining cheese. Back for an additional 5-10 minutes.

Recipe Yields: 2 Servings

Storage Time: 3 days in the refrigerator

As a great source of dietary fiber, this recipes also provides vitamins, and protein.

Stage 4 + 5

Hudson Valley Sweet Potato Casserole
  • 4 oz butter
  • 2 lbs peeled diced sweet potatoes, boiled
  • 2 red apples peeled, cored and diced
  • 2 bananas peeled, diced
  • 4 oz orange juice
  • 4 oz half and half
  • 1/2 cup pecans toasted, chopped (optional)

In large pot melt butter, add potatoes, apples, and banana and sauté lightly. Add orange juice and reduce, add cream and simmer, stirring occasionally until apples and bananas are soft enough to mash. Use a potato masher or electric immersion blender, whip or paddle to puree. Garnish with pecans.

Recipe Yields: 9 Servings

Storage Time: 3 days in the refrigerator

Stage 4

Baked sweet potato chips are a super-easy to prepare and super-healthy snack.

  • 2 whole Sweet potatoes, washed & unpeeled
  • Salt & pepper, to taste

Preheat oven to 200 degrees. Line a baking sheet with parchment paper.

Slice the unpeeled potato in thin rounds. Arrange the slices on the prepared sheets, and keep them from touching as much as possible. Sprinkle lightly with salt and pepper.

Bake for 45 minutes. Turn chips over and bake for an additional 30-40 minutes. Bake the chips until they are crisp around the edges and slightly soft in the middle (the slices will dry out and shrink as they cook).

Remove from the oven and leave the chips on the baking sheet. Chips will be slightly soft and will crisp as they cool.

Recipe Yields: 4 Servings

Store in an airtight container.

Sweet potatoes are an excellent source of vitamin A and vitamin C.



The ABCs Of Vitamin C 


Vitamin C is critical for health and growth in infancy. This essential vitamin promotes a strong immune system, the growth and maintenance of healthy skin and red blood cells, plus is necessary to build collagen, which helps to form connective tissue that binds muscles, bones, and tissue together. Vitamin C is also known to increase wound healing, while preventing infections and, as an anti-oxidant, helps protect against diseases such as cancer, heart disease, and arthritis in the future.


While you may have heard all of these important vitamin C facts from your pediatrician, you may not know that there are many surprising ways to ensure your child is receiving adequate amounts of the vitamin. During baby’s first year, vitamin C requirements are typically met by milk. Once she begins eating solids as a main source of nutrition, she should have foods with vitamin C daily. Note that most pediatricians suggest infants seven to 12 months should consume 50 mg. of vitamin C a day, while children one to three years should have at least 15 mg. a day. Let’s take a closer look at some common – and uncommon – foods for providing your child with the advantages she needs for healthy growth.


Citrus fruits. You probably already knew about this vitamin C option. Introducing your child to oranges, grape fruits, mandarins, tangerines, and other citrus fruits can easily help you meet your little one’s daily vitamin C requirements. Read on for more surprising vitamin C resources.


Tomatoes. Believe it or not, getting your child to eat spaghetti sauces, tomato soup and other tomato-based foods can help your child reach her daily vitamin C requirements. For instance, a 10-ounce serving of tomato soup offers 6.4 mg. of vitamin C.


Sweet potatoes. Our little daughter has always loved sweet potatoes. Little did I know that one half-cup of mashed sweet potatoes has 20 mg. of vitamin C. Score!


Cantaloupe. This child-popular melon is also a great source of vitamin C. Just one-quarter of a medium cantaloupe features an eye-opening 47 mg. of vitamin C!


Watermelon. Our daughter considers this a refreshing treat, especially in the summer. Little does she know she is also enjoying the benefits of 8 mg. of vitamin C in just a 3.5-ounce serving.


Zucchini. This source of a vitamin C is often included as an ingredient in various toddler dishes. Just one cup on zucchini contains 11 mg. of vitamin C and helps add even more healthy variety to your child’s daily diet.


While it’s a good idea to offer your little one a piece of fruit with every meal, try introducing other lesser-known sources of vitamin C, such as those listed above, to help to provide your toddler with a well-balanced diet that offers multi-vitamin and nutritional benefits.

Stage 3

This recipe is a great source of vitamin A, vitamin C, and protein.

  • 2 sweet potatoes, peeled
  • 1 tbsp unsalted butter
  • 1/4 tsp cinnamon
  • 4 oz chicken

Peel, chop and steam sweet potatoes. Cook and chop chicken. Mix together steamed sweet potatoes, chicken, butter and cinnamon. Blend until smooth. Serve warm or freeze.

Recipe Yields: 6 Servings

Store this in an air tight container in the freezer.

Storage Time: 6 months in the freezer

The butter in this recipe helps with absorption of vitamin A. This vitamin is fat soluble which means it needs some fat to be absorbed into the body and fat from the butter will do just that!

Stage 1 + 2

Sweet potato is an excellent source of potassium, and contains magnesium, and calcium. They also contain vitamins A, C niacin, and folic acid.

The ratio of raw to steamed potato is 1:1. One cup of raw potato will make approximately one cup of puree.

Peel the sweet potato and cut it into chunks. Boil or steam the chunks. Cool slightly and then blend with immersion blender. Add breast milk or water to thin the puree to the desired consistency.