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Favorite Sweet Potato Baby Food

You can serve this as wedges, a thick mash, or a thinner puree to your baby or toddler. (Adults will love the wedges, too!)
Course side
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 4
Calories 80kcal

Ingredients

  • 1 large orange-fleshed sweet potato (or garnet yam)
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 400 degrees F 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 desired consistency.

Video

Notes

  • 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.
  • Learn more about the basics of baby-led weaning here.

Nutrition

Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 31mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8016IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg