Thanksgiving just wouldn't be complete without pie
and although your little one might not be ready for the pumpkin pie you're eating,
they can definitely have this one.
There is no added sugar as the sweetness comes from the sweet potato and roasted bananas.
The crust itself is made from ground teething cookies.
The filling is a simple puree.
Roasting the banana gives them this fantastic caramel flavor.
Put them all together and you have a fantastic puree that is then smoothed into your shell.
I used mini tart pans for this but I suspect this would also be great in silicone cupcake molds
or any other individual mold like small soufflé dish or large ramekin.
There are a million different teething cookies out there and any of them would work.
I used a combination of several kinds.
Other options for the crust are arrowroot cookies,
baby graham crackers (or regular grahams)
or basically any biscuit/cookie you can find in the baby section.
This is held together by butter but don't feel guilty about it.
The fat in the butter actually helps your baby's body absorb the
beta-carotene in the pumpkin and sweet potato.
Baby's First Pie- Sweet Potato & Pumpkin
1 small sweet potato (yam)
1/2 cup pumpkin puree*
2 bananas, peeled and cut lengthwise
1/2 teaspoon pumpkin pie spice
3/4 cup ground teething cookies
3 tablespoons unsalted butter, melted
Preheat your oven to 400 degrees.
Place your sweet potato on a baking sheet and
poke a few holes in it with a knife or fork.
Bake for about 30 minutes or until the skin just starts to pucker.
Pull out your baking sheet and add the bananas.
Roast for another 15 minutes or so.
The bananas should be bubbly with golden spots
and the sweet potato should have nice soft flesh (check by poking it with your fork or knife).
When they are done pull them out and drop your oven temp to 350°.
Meanwhile, put your cookies or crackers into the food processor and
grinduntil you have 3/4 of a cup.
How many you use will depend on the type of teething cookies.
Place in a bowl and mix the melted butter in with a fork.
Add a few tablespoons of crust mix into your mini tart pan and
press up the sides and down the center.
I used a small measuring cup to do this.
Mine yielded 5 tarts.
Bake in the oven for about 5 minutes or until your crust is a nice golden brown.
Peel the skin off the sweet potato and put the flesh in the food processor.
Add your roasted banana, pumpkin puree and pumpkin pie spice.
Puree until smooth, adding water or apple juice if needed.
Add the puree to your crusts, smoothing them very gently.
Allow them to cool to room temperature and serve to baby.
Enjoy!
*Variations
-Instead of the crust you could sprinkle crumbled cookies over the top of the puree.
-Try this with different fillings like Baked Apple & Carrot or
*Storage
Refrigerate for up to 3 days
*Benefits
Sweet potatoes are high in vitamin A, antioxidants, potassium,
lots of fiber and a bit of calcium.
Bananas have loads of potassium and fiber, are great for the digestive system
and helps your body absorb calcium.
Pumpkin is packed with potassium (3 times a banana),
beta-carotene, riboflavin, thiamin, phosphorus and calcium.
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