Annabel Karmel’s Parmesan Sweet Potato Wedges

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)



  1. Preheat the oven to 200C / 400F
  2. Place the sweet potato wedges or chips on a baking tray. Add the oil and cornflour and toss together.
  3. 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.


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