With one SO simple cooking method, you can roast sweet potato wedges to serve one of three yummy ways—BLW, mashed, or pureed into classic sweet potato puree. It’s the easiest way to make sweet potato baby food that the rest of the family will enjoy too!
Sweet Potato Baby Food
Sweet potato is a perfect baby food. It’s nutritious, naturally flavorful, and cooks up nicely and softly. And no matter whether you’re starting your baby with the Baby Led Weaning style of feeding or more traditional purees, this one cooking method will work beautifully. And you can serve it to everyone at the table—big kids and grown ups alike!
TIP: This recipe makes roasted sweet potato wedges, which you can serve as is or mash or puree them smoother with a fork. So easy.
Ingredients in Sweet Potato Baby Food
How to Make Sweet Potato Baby Food Step-by-Step
Here’s a look at how to make this simple recipe.
- Choose a medium to large sweet potato with orange flesh. They are sometimes called “garnet yams” at the store.
- Slice in half. Cut each half in half.
- Cut each piece in half again to make wedges that are about 1/2-inch thick. You can cut them horizontally too if you’re working with a very large sweet potato.
- Toss with olive oil in a bowl.
- Spread on a foil-lined sheet pan.
- Roast until soft.
TIP: You want the wedges to be about the size of one or two of your fingers, which is a good shape for BLW food for baby to self-feed.
Can I add seasoning to this recipe?
You can add crushed rosemary or cinnamon to this recipe. If serving to adults or older kids, you can also sprinkle with salt after cooking and setting a few aside for baby.
TIP: Babies under the age of 1 shouldn’t have added salt, but they can have herbs and spices (as long as they aren’t hot-spicy).
How to Make Sweet Potato Wedges
Once you’ve followed the recipe instructions, you’ll have roasted sweet potato wedges that are ready to serve. You can let them cool slightly and offer to your baby. They also store well in an airtight container in the fridge to serve at future meals.
TIP: I like to leave the skin on my sweet potato wedges since it helps them hold together a little better when a baby eats them.
How to Make Mashed Sweet Potatoes for Toddlers and Babies
To serve the sweet potato as a thick mash, simply mash it with a fork. You can discard the skin and any pieces that don’t mash easily. If you want to make a larger batch, simply remove the skin from as many wedges as you want and mash in a bowl with a potato masher or in a food processor.
How to Serve Mashed Sweet Potatoes (Stage 2)
When serving these to a baby, you can preload the spoon, hand it to them, and let them feed themselves. If the baby is used to eating solids, they will also likely be able to pick it up with their fingers as it’s pretty thick.
How to Make Homemade Sweet Potato Puree (Stage 1)
To turn the roasted wedges into a puree, simply mash with a fork until very smooth, adding a 1 tablespoon of water at a time to reach the desired thin consistency. It purees SO easily this way!
TIP: I love this cooking method because I can serve the roasted sweet potato wedges to my whole family, and either a wedge or some puree to the baby without any extra work.
Nutrition in Sweet Potato Baby Food
This recipe has vitamins A and C, as well as fiber and healthy fats from the olive oil. It’s a perfect food to serve to a 6 month baby or older who’s starting on solids—or who is well accustomed to eating!
Tips for Making the Best Sweet Potato Baby Food
- Store any leftovers in an airtight container for 3-5 days in the fridge.
- You can sprinkle with salt for babies over 1 and any adults.
- Add crushed dried rosemary OR cinnamon for additional flavor.
- Spread the wedges out on the baking sheet so they aren’t overlapping. This will ensure even cooking.
- Poke a wedge with a fork or small knife at the lower end of the baking time to see if it’s very soft.
I’d love to hear what your family thinks of this recipe, so please chime in below to share!Print
You can serve this as wedges, a thick mash, or a thinner puree to your baby or toddler. (Adults will love the wedges too!)
- I large orange-fleshed sweet potato (or garnet yam)
- 1 tablespoon olive oil
- Preheat oven to 400 degrees and line a rimmed baking sheet with foil. Coat with nonstick spray.
- Wash and dry the sweet potato.
- Cut in half, then cut lengthwise into strips. Cut each strip in half again until each is about 1/2-inch thick. Slice in half horizontally if the sweet potato is very long. (Each strip should be about the size of your finger.)
- Place into a bowl and toss with the olive oil.
- Spread onto prepared baking sheet and roast for 22-25 minutes or until soft.
- Let cool slightly and serve as is for a BLW-style finger food.
- To serve as a thick mash, remove skin and mash with a fork one at a time or in a larger portion in a food processor or blender.
- To serve as a thinner sweet potato puree, mash with a fork and add 1 tablespoon warm water at a time to reach the desired consistency.
Store any leftovers in an airtight container for 3-5 days in the fridge.
You can sprinkle with salt for babies over 1 and any adults.
Add crushed dried rosemary OR cinnamon for additional flavor.
Spread the wedges out on the baking sheet so they aren’t overlapping. This will ensure even cooking.
Poke a wedge with a fork or small knife at the lower end of the baking time to see if it’s very soft.