Sweet Potato, Kale, and Corn Puree

(Recommended for 8-10 months and up.)
Please speak to your babies pediatrician/doctor about starting new foods before you try anything. Introduce one new food at a time, look out for allergic reactions, and remember that all new foods should be introduced to babies at least three days apart.

This puree turned out fantastic! I normally blend kale and corn together, but adding the sweet potato was the key to the missing ingredient. You cant even taste the kale, the corn and the sweet potato make this puree perfect for picky eaters, because its creamy and sweet.

Corn is usually eating as a vegetable, but is technically a grain, and some people would even argue that corn is a fruit. Corn can be a healthy part of your child’s diet soon after he starts eating solid food, usually when he’s around 6 months old, although some sources do say that corn is best given after 12 months old. The benefits of corn for babies include good supply of vitamins, minerals, antioxidants, acts as a natural laxative and it is good for eyesight. There is no doubt that corn is indeed a healthy vegetable, but if your baby has chronic eczema or a food allergy, talk to the doctor first. The risk of your baby experiencing an allergic reaction to corn is higher if there is a family history of any type of allergy, although corn isn’t one of the top allergenic foods.

My son has always enjoyed this puree, and I know your little one will as well 🙂

Sweet Potato, Kale, and Corn Puree

Yield: 10 servings


  • 1 sweet potato, cubed
  • 2 cups kale, packed
  • 2 pieces of corn on the cob
  • 1/4 cup water, to cook kale
  • 1/2 cup water for puree


  1. Wash and peel sweet potatoes, then cut sweet potatoes into cubes.
  2. Steam or boil sweet potatoes until very tender, about 15 minutes.
  3. Wash kale, then bring a medium sized pan to a boil with the 1/4 cup water. Place kale into the pan and cook just until the greens start to wilt, about 5 minutes. (Save the water)
  4. Peel and wash the corn. Place corn into a boiling pot of water then cook over medium heat for 10 minutes, or until tender. When corn is done cooking, let it cool. Place corn on a cutting board and stand corn tall, using a sharp knife to slice down along the cob.
  5. Place sweet potato, corn, and kale (along with kale water) into a blender with 1/2 cup water. Puree until desired consistency.
  6. Store in baby freezer trays/jars.

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