>
our gift to you

Feed them right from the start

Phone: +61 2 8959 5730
our gift to you

Feed them right from the start


Sweet Potato Wedges

Serves: 4-6|Prep: 50 min

Dairy Free Egg Free Gluten Free Nut Free

Serves: 4-6|Prep: 50 min

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 with potatoes first.

Ingredients

Method


2 large sweet potatoes
1 tbs coconut oil, melted
1 tsp mild paprika
pinch sea salt
pinch pepper
1. Preheat oven to 440ºF 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 tbsp of ground cinnamon and omit the mild paprika for a sweeter version. Omit the salt for small babies.


Share this on:

Share this on: