Sweet Potato Baby

As Audrey approaches the stage in which we're supposed to start supplementing her diet with solid foods, I've found myself floundering in the search for foods the whole family can eat. I don't intend to buy prepackaged (read: expensive) baby food, and we have a very nice food processor, so the plan is to buy, cook, mash, and freeze a range of foods for her. Being that I'm a first-time mom, this is new and potentially scary territory. Daily, I spend a few hours on pediatric websites and parenting blogs, and all I end up with is a queasy feeling and more questions than answers. How much solid food should I give her to start with? What types of foods should I avoid? How many different types of food should she eat in a day? Is there some kind of pyramid for this?

Needless to say, I feel lost. I have found answers to most of these questions, but because the answers are so wide-ranging, I can't decide which ones are the right ones for my family. The only answer I get from the pediatrician is that breastmilk is enough for now because she's still gaining weight. Awesome. Not that it doesn't make me feel good to know I'm still doing well at feeding my child, I just need some pointers so I can prepare for the future.

I'm also trying to improve the variety and health-factor of my diet and that of the hubs. Peas are a no go, at least for me. I'm not sure I could even stomach the task of mashing them up for Audrey, I hate them so much. I'll try, but I can't guarantee it'll work. We'll see. Beets, carrots, squash, and spinach are apparently unsafe to prepare at home (things I wouldn't know without Google) due to potentially high levels of nitrates. Living in Alaska, produce is not only expensive, but is also not very fresh. For some items, it's not a big deal, but peaches, pears, avocado, and bananas can be pricy. I have been buying bananas anyway, and I don't intend to stop, but peaches, pears and avocado may be another matter.

I was about ready to give up and just buy the darn food in jars, but last night something awesome happened. I was at a friend's house, and she was preparing the week's food for her one-year-old son, Noah. She'd bought two big sweet potatoes, a big yam (which we later discovered was actually just a light-colored sweet potato that had been mislabeled by the grocery store - a common mistake), and a summer squash. She cut all three up into small chunks and roasted them, some plain for Noah, and some with spices for her and her husband. Now, until last night I was under the impression I didn't like sweet potatoes. I hate sweet potato pie and fries, and really had never tried them any other way.

They were amazing. Not too sweet, and not bland, but not overly spiced. What's more, Audrey loved them too. I just smushed some up with my fingers and let her have a taste, and she went nuts! Best of all, they're cheap! Even in Alaska!

I am now a convert. At least for this particular preparation. Here's a simple recipe, and I highly recommend it, even for people who think they don't like sweet potatoes.

Ingredients:
2 lbs sweet potatoes, peeled and chopped
1/2 white onion, chopped
2 tbsp olive oil
1/4 cup balsamic vinegar
3/4 tsp salt
1/4 tsp pepper

Directions:In large bowl, combine all ingredients. Toss to coat potatoes. Transfer to large rectangle baking dish and bake at 475 degrees for 25 - 30 minutes.

Such a simple recipe, and totally worth a try. If you're also preparing some for a little one, set aside a portion of the sweet potatoes to bake plain. I can't wait to make this at my home.