Top 10 Sweet Potato Porridge Recipes for Babies: Tasty and Nutritious

Ingredients:

• 1 sweet potato
• 1 bowl of porridge
• 70 – 100g pork loin
• Cooking oil for baby food

Preparation:

• Cook the porridge as usual for baby, ensuring it is well-cooked and soft.
• Peel, clean, and steam the sweet potato until tender.
• Clean the pork, chop into small pieces, then grind it into a paste.
• Once the porridge is boiling, add the pork and stir well, cook for another 10 minutes until the meat is fully cooked.
• Once the sweet potato is soft, mash it and add it to the porridge. Stir well to avoid burning.
• Add 1 teaspoon of baby-friendly cooking oil to enhance the flavor.

Ingredients: (for 1 day serving)

• Shrimp: 5-6 pieces
• Sweet potato (white, yellow, or purple)
• Malabar spinach: 5-6 leaves
• Minced shallots
• Cooking oil
• Broth for baby food (using Dashi broth here)
• Prepared white porridge

Preparation:

• Step 1: Clean the shrimp, remove the veins, and grind it into a paste. While preparing the other ingredients, heat the pre-cooked white porridge.
• Step 2: Heat 2 teaspoons of sesame oil (at 60-70°C) and sauté the minced shallots until fragrant. Add the shrimp and stir-fry until it turns pink and firm.
• Step 3: Add 2 teaspoons of Dashi vegetable broth (for babies over 1 year old, a little fish sauce can be added). Simmer for 3-4 minutes to let the flavors combine.
• Step 4: Boil the sweet potato and Malabar spinach until soft, then blend each ingredient separately.
• Step 5: Scoop the prepared white porridge into a bowl, then add the shrimp, sweet potato, and spinach mixture. It’s ready to serve!

Ingredients:

• Mabu broken rice porridge: 35g or regular white rice
• Chicken liver: 1 piece
• Sweet potato: 30g
• Filtered water: 450ml
• Baby oil: 1.5 teaspoons

Instructions:

• Step 1: If using Mabu baby porridge, cook about 450ml of water with 1.5 tablespoons of Mabu for 15-20 minutes. For those using regular white rice, rinse the rice, soak for 30 minutes, and then simmer until soft. When the porridge starts to boil, add the washed sweet potato cut into small pieces and cook together.
• Step 2: After cleaning the chicken liver, chop it finely. Once the porridge and sweet potato are soft, mash them well. Add the chopped liver and stir well. Let it cook for 2-3 minutes, then turn off the heat.
• Step 3: Scoop the porridge into a bowl, add 3ml of baby oil, and stir well. Let it cool slightly before serving it to your baby.

Ingredients:

• White rice: 50g
• Beef: 100g
• Purple sweet potato: 100g
• Seasoning powder: 1/3 teaspoon

Preparation of Beef:

• Wash the beef thoroughly under running water, adding a little salt for extra cleaning. Slice the beef thinly, then chop or grind it into smaller pieces for easy eating.
• After grinding, mix the beef with seasoning powder and marinate for 20 minutes for enhanced flavor.

Preparation of Sweet Potato:

• Wash the sweet potato, peel it, then wash it again. Cut it into pieces, and either use a blender to mash it or boil for 20 minutes and mash it manually.

Cooking the Porridge:

• Soak the rice for 30-35 minutes, then lightly roast it until golden to help the porridge cook faster and smell better.
• In a pot, add 180-200ml of water and rice with a 1:10 ratio. Cook until the porridge is nearly soft, then add the beef and sweet potato. Season the porridge to taste, making sure to stir often to prevent it from overflowing.

Final Result:

• The beef and sweet potato porridge comes out hot, fragrant, and incredibly appetizing. The beef is tender, marinated perfectly, and the sweet potato is smooth and creamy, making it a delightful meal for your baby!

Ingredients:

• 1 bowl of white rice porridge
• Snakehead fish: 40g
• Sweet potato: 50g
• Bone broth: 1 cup
• Spring onions: 1 stalk
• Garlic: 1 clove
• Cooking oil: 1 tablespoon
• Salt, seasoning powder: a little

Preparation:

• Soak the snakehead fish fillet in saltwater for 15 minutes, then rinse it clean and drain.
• Peel and finely chop the garlic.
• Clean and chop the spring onions.
• Peel and wash the sweet potato, then slice it thinly.

Cooking the Porridge:

• Heat a pot on medium and add the white rice porridge along with the bone broth. Let it boil, then add the sweet potato slices. Continue to cook until the sweet potato is soft.

Frying and Mashing the Fish:

• In a frying pan, heat 1 tablespoon of oil. When the oil is hot, sauté the garlic until fragrant. Then, add the snakehead fish and fry until lightly golden on both sides. Use a fork to mash the fish into small pieces.

Final Touch:

• Add the mashed fish to the porridge, stir well, and season with 1/2 teaspoon of salt and 1/2 teaspoon of seasoning powder.
• Let the porridge boil for another minute, then taste and adjust the seasoning. Turn off the heat, scoop the porridge into bowls, and sprinkle with chopped spring onions for garnish.

Ingredients:

• Salmon fillet: 300g
• Sweet potatoes: 2 (about 200-250g)
• Unsweetened milk: 250ml
• White rice: 100g
• Sticky rice: 100g
• Ginger: 1 piece
• Spring onions: 5 stalks
• Dill: a little
• Cooking oil: a little
• Sugar, salt, seasoning powder, pepper: a little
• Necessary utensils: rice cooker, steaming pot, frying pan, knife, spoon, etc.

Preparation:

• First, wash the sticky rice and white rice thoroughly, then let them drain.
• Next, rinse the salmon fillet with water, remove the skin, and soak it in 250ml of unsweetened milk for 20-30 minutes.
• Then prepare the accompanying ingredients: wash and chop the spring onion roots and ginger. Clean and chop the spring onion leaves and dill.
• Lastly, peel the sweet potatoes, wash them thoroughly, and cut them into small bite-sized cubes.

Marinate the Salmon:

• After the salmon has soaked in milk for the required time, rinse it with warm water and cut it into small pieces.
• Marinate the salmon with 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, and a little cooking oil. Mix well to ensure the fish absorbs the seasoning.

Cook the Porridge:

• For this step, add both the sticky rice and white rice into the rice cooker, pour in some water, and set it to cook porridge (if the rice cooker doesn’t have a porridge setting, use the normal cooking mode but add extra water).
• Sauté the Salmon:
• Heat 2 tablespoons of cooking oil in a frying pan over medium heat. When the oil is hot, add the chopped spring onion roots and ginger, and sauté until fragrant.
• Add the marinated salmon to the pan and sauté over medium heat until the fish is fully cooked.

Steam the Sweet Potatoes:

• Pour 500ml of water into a steaming pot and wait until the water begins to simmer. Arrange the sweet potato cubes in the steaming tray, cover the pot, and steam for about 15-20 minutes until tender.

Make the Salmon and Sweet Potato Porridge:

• For the final step, add the steamed sweet potatoes to the porridge, then turn the rice cooker back on to bring the porridge to a boil.
• Add the sautéed salmon and gently stir with a ladle to combine.

Ingredients:

• Fresh milk
• Sweet potatoes
• 1 egg yolk

Directions:

• Step 1: Prepare the ingredients: Wash the sweet potatoes, peel them, and cut them into pieces. Clean the egg shell, then place the sweet potato and egg into the same pot to boil. The egg will help remove any fishy smell from the porridge.
• Step 2: After boiling the egg, separate and keep only the egg yolk. Note: If the egg is small, you can use the whole yolk for the baby. If the egg is large, use only half to avoid discomfort. Next, add the milk, egg yolk, and pre-cooked sweet potatoes to a pot, and bring it to a gentle boil on low heat.
• Step 3: Once the porridge boils, turn off the heat and blend the mixture using an immersion blender. (Adjust based on your baby's ability to eat solid food.)

Ingredients:

• 2 sweet potatoes
• 1 egg
• 1 cup of milk
• 1 handful of white rice
• 1 handful of sticky rice

Directions:

• Rinse the sticky and white rice, then soak in water for about 30 minutes to allow the rice to swell. After that, cook the rice into a soft porridge.
• Peel, clean, and steam the sweet potatoes until tender. Then mash them and mix with milk before adding to the cooking porridge.
• Separate the egg yolk. Once the porridge and sweet potatoes are blended together, add the egg yolk and stir well.
• Turn off the heat, let the porridge cool, and serve for your baby.

Ingredients:

• Sweet potatoes
• Pumpkin

Directions:

• Peel and wash the sweet potatoes and pumpkin, then cut into small pieces. Cook them until soft and tender.
• Once cooked, blend the sweet potatoes and pumpkin together in a food processor.
• You can add a little milk and mix, or combine it with rice porridge for extra flavor.
• Scoop the porridge into a bowl, add a spoonful of baby-friendly oil, and serve. It's that simple, right?

Ingredients:

• Sweet potatoes
• Chicken meat
• White rice
• Baby oil

Directions:

• Step 1: Prepare the ingredients: Cook the white rice porridge until soft. Wash and peel the sweet potatoes, then cut them into pieces before steaming them until tender. Boil the chicken and shred it into small pieces.
• Step 2: Once the sweet potatoes and chicken are cooked, allow them to cool slightly before blending them into a smooth mixture. You can add some of the chicken broth to the blend to prevent the chicken from clumping together.
• Step 3: Stir the blended mixture into the cooked rice porridge and simmer until it starts to boil. Then, turn off the heat.
• Step 4: Scoop the porridge into a bowl, add 3ml of baby oil, stir well, and serve to your baby.