Got a fussy tot on your hands? Well it’s no secret that children love chips, so it can be a good idea to introduce healthier alternatives early on in their weaning journey. Sweet potatoes have a natural sweetness and baking them in the oven caramelises them, intensifying that sweetness. This finger food recipe from Annabel Karmel is also perfect for those exploring baby-led weaning.
Prep: 5 minutes
Cook: 25 minutes
Makes: 4 portions
800g sweet potatoes scrubbed and cut into thick wedges or chips
2 tbsp oil
1 tbsp cornflour
2 tbsp finely grated Parmesan cheese
3 large sage leaves, chopped (optional)
A little salt and pepper (for babies over 1 year)
- Preheat the oven to 200C / 400F
- Place the sweet potato wedges or chips on a baking tray. Add the oil and cornflour and toss together.
- Roast for 20 minutes, turning them over after 15 minutes. Add the Parmesan and sage (if using) and put them back in the oven for 3 to 4 minutes until the cheese has melted.
For lots more recipe inspiration visit www.annabelkarmel.com.