Sweet Potato Puree
さつまいものペースト · Satsumaimo no Pesuto
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest dishes in the preschool kitchen: boiled Japanese sweet potato blended with kombu dashi until silky smooth. The sweet potato brings all the sweetness it needs, and the kelp stock adds a gentle savory depth without any salt, so the flavor stays mild for little ones. The soft, spoonable texture makes it an easy side for young children who are still getting used to chewing.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 gJapanese sweet potato (satsumaimo)A purple-skinned, pale-yellow-fleshed sweet potato that is sweeter, drier, and fluffier than orange varieties. Substitute: Any sweet potato.
Seasonings
- 15 gkombu dashi (kelp stock)A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
About the Japanese ingredients in this recipe
- Japanese sweet potato (satsumaimo) (さつまいも)
- A purple-skinned, pale-yellow-fleshed sweet potato that is sweeter, drier, and fluffier than orange varieties. Substitute: Any sweet potato.
- kombu dashi (kelp stock) (だし汁，昆布)
- A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
Directions
- 1
Boil the sweet potato until tender, then blend it with the kombu dashi in a blender until smooth.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 19.5 kcal | 39 kcal | 19.5 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 5.1 g | 10.2 g | 5.1 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 6 mg | 12 mg | 6 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 78 mg | 156 mg | 78 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 19.5 kcal | 0.2 g | 0.2 g | 5.1 g | 0.5 g | 0 g | 6 mg | 0.2 mg | 78 mg |
| 1 adult serving | 39 kcal | 0.3 g | 0.3 g | 10.2 g | 0.9 g | 0 g | 12 mg | 0.3 mg | 156 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
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