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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Sweet Potato Wedges

Dairy Free Egg Free Gluten Free Nut Free

For fussy little eaters who refuse to eat their veggies, sweet potato wedges are often a huge win. If your child refuses to eat sweet potatoes, try this recipe first with potatoes.

Ingredients

Method


2 large sweet potatoes
1 tbs coconut oil, melted
1 tsp mild paprika
pinch sea salt
pinch pepper
1. Preheat oven to 220C and line a baking tray with baking paper. Serve with dips or as a side dish.
2. Peel the sweet potatoes (or leave the skin on-I do) and cut off the pointy ends.
3. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
4. In a large bowl, combine the wedges with the oil, paprika, salt and pepper and toss.
5. Arrange the sweet potato wedges in a single layer on the prepared baking sheet and bake for 35-40 minutes, or until they are well browned and crispy.
6. Serve with dips or as a side dish.
7. Serve immediately or store in the fridge for up to 4 days or puree and freeze for up to 4 months.

Tip:
Try adding 1 tbs ground cinnamon and omit the mild paprika for a sweeter version. Omit the salt for small babies.


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