Sweet Potato & Butter Bean Puree (Baby First Food Recipe | BLW Fritter Option)

Sweet Potato & Butter Bean Puree (with BLW Fritter Option)

Ingredients

• 1 small sweet potato, cleaned well and chopped (no need to peel)
• 1 can butter beans, drained and rinsed
• 1/2 tsp ground cumin
• 2 tablespoons coconut cream

For the BLW fritter option:

• Plain flour — about 1 teaspoon per fritter
• Olive oil, for cooking

Method

1. Place a medium saucepan with 4 cups of water over medium–high heat and bring to the boil.
2. While the water heats, clean your sweet potato well and chop it into chunks — no need to peel.
3. Rinse the whole can of butter beans under water and drain.
4. Once the water is boiling, add the sweet potato and butter beans to the pan, cover and boil for 15 minutes, or until the sweet potato is easily pierced with a fork.
5. Drain the excess water, then stir through the 1/2 tsp ground cumin and 2 tablespoons of coconut cream while everything is still hot.
6. Blend or mash to your desired consistency.

BLW Fritter Option

Perfect if you'd rather serve this as finger food — or do what we do and make half the batch into puree, half into fritters.

1. Stir plain flour into the puree — about 1 teaspoon per fritter. For example, 4 teaspoons stirred into half the batch makes roughly 4 fritters.
2. Heat a frying pan over medium heat and grease with olive oil.
3. Spoon the mixture into the pan and cook for 2–3 minutes per side, until golden and holding together.
4. Slice into finger-length strips and allow to cool before serving.

Storage Instructions

Store the cooled puree in an airtight container in the fridge for up to 3 days, or freeze in cube portions for up to 2 months. Thaw overnight in the fridge, reheat until piping hot, then cool before serving. Cooked fritters store the same way — pop a little baking paper between layers before freezing so they don't stick together.

Nutrition Notes

Sweet potato brings beta-carotene (vitamin A) for growing eyes and immune systems, while butter beans add plant protein, fibre and iron — and leaving the skin on the sweet potato keeps even more fibre in the mix. The coconut cream adds the healthy fats little brains need, and a pinch of cumin starts building adventurous taste buds early.

Parent Tip

This recipe is made for batch cooking — freeze the puree in Freezie Trays so you've always got a cube or two ready to thaw. For beginners learning to self-feed, serve it on a preloaded Sticky Spoon — the puree grips the spoon instead of sliding straight off.

Frequently Asked Questions

Can babies have cumin?

Yes! Herbs and spices are a lovely way to build little taste buds from 6 months — it's added salt and sugar we avoid, not flavour. Half a teaspoon across the whole batch gives a gentle warmth without any heat.

Is coconut cream safe for babies?

Yes — full-fat coconut cream adds the healthy fats babies need for growth and brain development. Coconut allergy is rare, but as with any new food, offer it for the first time at home and keep an eye out.

Can I use a different bean?

Absolutely. Cannellini beans or chickpeas both work well — butter beans are just extra creamy when blended. Whatever you use, give them a good rinse to wash off the salty brine.

How do I serve this for baby-led weaning?

Make the fritter option and slice into finger-length strips from around 6 months. A thick mash also works spread on toast fingers or on a preloaded spoon.

Can I freeze it?

Yes — both the puree and the fritters freeze beautifully for up to 2 months. Cubes of puree are perfect for mixing into other meals later, too.