Start by washing and peeling the sweet potato. Once it's cleaned, chop it into small cubes. The smaller the pieces, the quicker they’ll cook, which is great for saving time!

Place the sweet potato cubes into a saucepan and add enough water to cover them. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the sweet potato is soft and easily pierced with a fork.

Once the sweet potato is cooked and tender, drain any excess water and transfer the cubes into a blender or food processor. Add the tablespoon of olive oil, cinnamon (if using), and the water (or your breast milk/formula for extra nutrition). Blend until smooth. If the mixture is too thick, simply add a little more water to achieve the right consistency.

Before serving, make sure the puree is smooth and free of lumps. You want it to be easily spoonable for your baby. If it's too thick, keep adding small amounts of water until it reaches the right texture.

Let the puree cool to a comfortable temperature before offering it to your baby. If you’re making a larger batch, store it in an airtight container in the fridge for up to 3 days or freeze in portions for later use.