9 to 12 portions, depending on your baby’s appetite.
3 large sweet potatoes, scrubbed well
The Stock Merchant Vegetable, Mushroom or Chicken Stock (boiled and cooled)
A spoonful of butter, optional
Preheat your oven to 200. Prick potatoes all over with a fork or skewer.
Line a baking tray with foil or parchment paper. Bake for 45 minutes or until tender. The skin on the potato will begin to wrinkle when they are done.
Pull from the oven and allow to cool slightly, so they are easier to handle. Peel back the skin and scoop out the flesh.
Blend until smooth, with approximately 200ml of stock (and butter, if desired), adding more to thin to your desired consistency.