If you're all out of sweet potatoes, try using butternut or acorn squash instead. Squash tends to be more watery than potato, so you may need less liquid while puréeing.

• Wash the sweet potato, remove the skin and cut into cubes. Place in a pot and cover with water.

• Bring the water to a boil; then cook for about 25 minutes or until potato is completely tender. Save the cooking liquid.

• Place the chicken in a separate small saucepan, and cover with water. Bring to a boil and cook for about 20 minutes, or until the internal temperature reaches 170°F.

• After both chicken and potato have cooled, combine in a food processor or blender. Pulse for 30 seconds.

• Add breastmilk or formula, 1 tablespoon at a time, to make the mixture smoother. Continue puréeing until smooth.

Pasty Purée

Are your chicken-based purées coming out either too chunky or too pasty? Try adding a little bit of butter or margarine if your baby is older than 6 months. It may smooth out the mixture just enough to please even a fussy eater. If your child is sensitive to dairy products, try a non-dairy margarine.