Egg Yolk & Sweet Potato Puree

Name: Egg Yolk & Sweet Potato Puree
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 yolk only Egg; 1 small Sweet Potato

6–8 monthsPuree

5 minPrep

15 minCook

2Servings

MediumDifficulty

An allergen introduction recipe for egg. Hard-boiled egg yolk blended with sweet potato for a nutrient-dense first egg introduction, rich in iron and choline.

Allergens

Eggs

Cook Eggs Thoroughly

Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.

Source: FDA Food Safety

Eczema or Food Allergy? Ask Your Doctor First

If your baby has eczema or a known food allergy, check with your doctor before introducing this food.

Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA

Ingredients

Egg1 yolk only
Sweet Potato1 small

Steps

1Start with a very small amount (1/4 teaspoon) and wait 2–⁠3 days before offering a full portion. Watch for signs of allergic reaction.
2Hard-boil the egg for 12 minutes. Cool, peel, and separate the yolk from the white.
3Peel and dice the sweet potato. Steam for 12–⁠15 minutes until very soft.
4Mash the egg yolk and sweet potato together until smooth. Add breast milk or water to adjust consistency.
5Serve warm. Start with 1/4 of the egg yolk for the first introduction.