Tender beef and soft sweet potato make an iron-containing mash. Beef cut and thickness determine cooking time, so do not assume the estimated 18 minutes guarantees safe cooking or a soft texture.
Cook raw lean minced beef in a clean nonstick pan over medium-low heat with a little safe water if needed, breaking up all clumps until the thickest part reaches 71°C (160°F) on a food thermometer. Avoid raw-meat cross-contamination.
Wash, peel and dice sweet potato, then steam until its centre crushes easily with a fork.
Combine thoroughly cooked beef with the fully tender other ingredients and blend or mash finely. Add small amounts of safe liquid for a moist spoonable texture without dry meat clumps, tough stems or compact rice grains.
Cool to feeding temperature and offer under supervision. Refrigerate only clean untouched portions promptly.
Blend beef until no tough fibres remain and mash sweet potato until completely soft. Offer moist spoonable portions for early eaters, with thicker soft texture only when baby manages it.
Smooth.
Mashed with micro-chunks.
Plain beef and sweet potato contain no intentionally added major allergens; check other additions as applicable.
Refrigerate cooked, untouched portions promptly. Reheat until steaming hot throughout, stir and cool before serving; discard bowl leftovers.
Refrigerate cooked, untouched portions promptly. Reheat until steaming hot throughout, stir and cool before serving; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
