Roasted Sweet Potatoes for Baby Led Weaning
These roasted sweet potatoes in wedges, sticks or cubes are simple to make and perfect for baby led weaning. Of course, the whole family can enjoy them, too!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: about 4 servings 1x
- Category: side dish
- Method: roasted
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tbsp olive oil
- Spices, optional (see notes for suggested pairings)
Instructions
- Heat oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cut peeled sweet potatoes into desired shape. For wedges, cut sweet potatoes in half vertically, then cut each half into about 3/4 to 1 inch wedges. For sticks or cubes, cut each sweet potato into about 1 cm (1/4 to 1/2 inch) slices, then cut each slice into sticks or cubes.
- Toss sweet potatoes in a large bowl with oil and any spices.
- Spread onto the prepared baking sheet, leaving a little space between each piece to encourage even roasting.
- Roast for 20-30 minutes for cubes or sticks, and 25-35 minutes for wedges, or until sweet potatoes are easily pierced with a fork, flipping once halfway through.
- Cool before serving to baby.
Notes
- Leaving the skin: If you're making wedges for younger babies (6-8 months) you can leave the skin on if you'd like, and let baby scrape the flesh from the skin.
- Crispier sweet potatoes: As baby gets older and eating skills advance, feel free to increase the oven temperature to 425°F and increase the oil just a bit for crispier outsides.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, a skillet on the stove, or an air fryer.
- Suggested spices: sprinkle on, or use 1/2 to 1 tsp combined total
- Cinnamon + salt (optional)
- Garlic powder + onion powder + paprika
- Garlic Powder + rosemary
- Oregano + thyme + pepper
- Turmeric + cinnamon