This post was created in partnership with Stonyfield. All opinions are our own.
Now that we have a toddler on our hands (Larson!) and we’re on the go a lot (zoo, splash park, book tour!), Alex and I have realized a few things. First, convenience foods for toddlers are almost never vegetables. There are lots of granola bars and cereal and fruit, but not a lot of veggie options. Second, putting veggies into tasty purees are a sure way that Larson will love to eat them. So, we’ve been using purchased baby food pouches with fruit or yogurt purees, which are perfect when you’re out on the go. But in true A Couple Cooks fashion, we wanted to figure out a way to make a homemade baby food pouch recipe for Larson’s everyday eats. It’s cheaper, you can control what’s in them, and it’s better for the environment with less packaging.
If you’re short on time–Stonyfield has yogurt pouches that are fantastic for on the go! Check out these flavors:
Ever since we had a baby (Larson!), people have been asking: Are you going to post baby food recipes on your website? When he first started eating solid food, it was extremely boring: oatmeal, banana, peanut butter swirled into organic YoBaby yogurt. People don’t need recipes for that! Then, he started eating what we eat: adult food. And that’s mainly what he eats today. He eats what we eat. So really, all of the recipes on A Couple Cooks are kid-friendly because our recipes are family-friendly: they’re intended for the whole family to eat them! EXCEPT for this baby food pouch recipe. (Actually, I would eat it because it’s so tasty…but I digress!).
So, here’s our first baby food on A Couple Cooks: a sweet potato kale homemade baby food pouch recipe! And in honor of Father’s Day coming up, this recipe is themed around Larson and daddy. It was actually Alex who created this homemade baby food pouch recipe for his Daddy and Me dates with Larson. Daddy takes Larson on the most fun adventures: to the art museum, to the zoo, to the store, to IKEA. As a mama I prefer to stay around home or walk to the park, but when Alex is watching Larson, there’s always an adventure in store!
What’s in our homemade baby food pouch recipe? Alex noticed that Larson loves the purchased pouches and wanted to find a way to infuse veggies and good-for-you real food into what he takes for snacks. So, our homemade baby food pouch recipe is are almost entirely veggie based: mainly sweet potato and a green veggie like kale. You could also use spinach or steamed green beans or brocolli as a stand in for the green veggie component. To make them creamy and add some probiotics, we added organic yogurt! Either 1 cup of Stonyfield organic plain yogurt, or two packs of Stonyfield YoBaby work here.
You may remember us talking about Yo Baby in past posts: it’s organic yogurt for kids 6 months to 2 years with added probiotics for gut health. Larson LOVES it, and here we’re using it as a component to help veggies go down easily. Top it all off with a banana, and the pouch recipe is sweet enough to go down easy without any added sweeteners. Then you can pour the puree into reusable pouches: ours are freezer safe and PVC and BPA free (link to ours is in the recipe below).
Tip: You also can put your favorite smoothie into baby food pouches: just make sure it’s thick enough so that it doesn’t spill! Adding some organic YoBaby or Stonyfield plain yogurt can help to make it thicker.
And that’s it! Here’s Larson enjoying this exact homemade baby food pouch recipe with Alex. They’re the coolest dudes I know. :)
This sweet potato kale homemade baby food pouch recipe is perfect for toddlers on the go! It’s full of veggies but tastes so delicious, it’s gone in a flash.
- Wash the sweet potato, then cook it using one of the following methods:
- Bake the sweet potato: Preheat oven to 450°F. Prick the potato with a fork several times. Line a baking sheet with parchment paper, then place the potato on top and bake until tender, around 45 minutes depending on the size of the potato (check whether it’s tender using a fork).
- Microwave: Microwave 1 sweet potato on high for 8-10 minutes until tender, turning halfway through.
- Instant Pot: Method coming soon!
- Cut the sweet potato into rough chunks. Destem the kale and pull it into rough pieces.
- In a large blender, place the yogurt in the bottom of the blender, then the sweet potato, kale, banana, and salt. Blend until smooth, stopping and scraping down the blender as necessary with a spatula.
- Using a spatula, scrape the mixture into 4 reusable pouches. Refrigerate until using.
*Other green veggies you could use as a stand in: baby spinach, steamed green beans, or steamed broccoli.
Keywords: Baby Food, Homemade, Pouch, Pouches, Healthy, Lunch
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.