Sweet Potato Butternut Rice Cakes
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Baby Food Recipe
Sweet Potato Butternut Rice Cakes A delightful homemade baby food recipe that combines the goodness of sweet potato, butternut squash, and rice into tasty and nutritious cakes for your little one.
Ingredients:
- •1/2 cup cooked sweet potato, mashed
- •1/2 cup cooked butternut squash, mashed
- •1/2 cup cooked rice, mashed
- •1/4 tsp cinnamon (optional)
- •1 tbsp olive oil (optional)
Instructions:
- Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
- In a mixing bowl, combine the mashed sweet potato, butternut squash, rice, and cinnamon.
- Scoop spoonfuls of the mixture into the prepared muffin tin, filling each about halfway.
- Bake for 20-25 minutes or until set and lightly golden.
- Allow the rice cakes to cool before serving. Optionally, brush the tops with olive oil for added flavor.
Nutritional Benefits:
These rice cakes are packed with vitamin A from sweet potatoes and butternut squash, essential for healthy vision and immune function in babies. The addition of rice provides energy and fiber, aiding in digestion and overall growth and development.
Cooking Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in ice cube trays for easy single servings.
- Always test the temperature before serving to your baby.
- Introduce one ingredient at a time to watch for allergies.
Age Recommendation:
This recipe is suitable for babies 6+ months who have started solid foods. Always consult with your pediatrician before introducing new foods to your baby's diet.