Sweet potato wedges
Soft oven-baked sweet potato wedges with no salt: an easy first finger food your baby can hold in their fist, and a side the whole family can share.
- From
- 6 months
- Time
- 35 min
- Makes
- 2 adults and 1 baby
No top allergens
Ingredients
- 2 mediumsweet potatoesabout 500 g (1 lb 2 oz) in total
- 1 tbspvegetable or olive oil
Steps
- 1Wash your hands. Heat the oven to 200°C (400°F). Scrub the sweet potatoes with a clean vegetable brush under running water, then peel them.
- 2Cut them into wedges about the size of an adult finger, roughly 6–8 cm long and 2 cm wide (2½–3 × ¾ in). Wedges of the same size cook evenly.
- 3Toss the wedges in the oil and spread them out in a single layer on a baking tray.
- 4Bake for about 25 to 30 minutes, turning them halfway, until a knife slides through with no resistance. Don't add salt.
- 5Squash a wedge between your thumb and finger. It should flatten easily all the way through. If you have to press hard, bake a little longer. Trim off any crisp or dark brown edges from your baby's wedges.
- 6Let them cool, dab off any extra oil with kitchen paper, and check they're only just warm before serving.
How to serve it by age
6 months+
Offer one or two whole wedges, about the size of an adult finger, so your baby can hold one in their fist with a bit sticking out. Or mash a wedge and serve it on a pre-loaded spoon.
9 months+
Cut soft wedges into pieces no bigger than about 1 cm (just under ½ inch) for pincer-grasp practice, or keep offering whole soft wedges to bite.
12 months+
Serve wedges or bite-sized pieces about 1 cm (just under ½ inch) alongside family meals, such as fish, beans or eggs. Keep checking that they're soft, not crisp.
Leftovers and the rest of the family
Storing it
Cool leftover wedges quickly and keep them in a covered container in the fridge for 3 to 4 days, or freeze them for 3 to 4 months (freeze them in a single layer, then pack them together once frozen). Reheat only once, until steaming hot, 165°F (74°C), then let them cool before serving. Throw away anything left in your baby's bowl. Don't leave wedges at room temperature for more than 2 hours, or 1 hour if it's hotter than 90°F (32°C).
For the grown-ups
Bake a full tray and take your baby's wedges off first, then sprinkle the rest with salt, pepper or smoked paprika for the adults.
Foods in this recipe
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