Peanut Butter Sweet Potato Souffl?
Sherry Coleman Collins, MS, RDN, LD
Groundbreaking research has found that early introduction of potential allergens like peanuts and eggs can actually reduce the chances of developing an allergy to that food. Once each potential allergen has been introduced and tolerated, its essential to continue offering these foods for sustained exposure. This Peanut Butter Sweet Potato Souffl? offers up a way for parents to include both peanuts and eggs in one easy recipe.
Recommended for infants 4-6 months+ when modified for readiness.
Contains 2g Peanut protein and 2.7g Egg protein.
Ingredients
1/4 cup | cooked and mashed sweet potato |
2 tsp | peanut butter |
1 large | egg yolk |
Directions
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Preheat the oven to 350 degrees. Prepare a small oven-safe bowl or dish, such as a ramekin, by spraying with oil.
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Mix all ingredients together and pour into the ramekin. Bake for 20 minutes, or until a thermometer measures 165 degrees.
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Allow to cool before feeding to baby. May add a little breastmilk, formula, or water to thin or soften as needed.
Nutritional Information
- Calories: 180
- Total fat: 11g
- Saturated fat: 3g
- Carbohydrate: 12g
- Dietary Fiber: 2g
- Protein: 6g
- Cholesterol: 185mg
- Sodium: 160mg
Myplate Equivalents
Grain: 0
Fruit: 0
Vegetable: 0.25 cup
Dairy: 0