6–8 months
Roasted sweet potato sticks
SnackPrep 8 minCook 25 minPortions: 3
Ingredients
- 1 medium sweet potato
Method
- Peel the sweet potato and cut it into finger-thick, finger-length sticks.
- Spread them on a lined tray with no oil, salt or spice added.
- Roast at a moderate heat until the sticks are completely soft.
- Squash one between your finger and thumb: if it gives easily it is ready; if it feels firm, cook it longer.
- Let it cool to warm, and have your baby eat sitting upright with someone beside them.
Texture
A soft stick that squashes easily between finger and thumb, with no dried, hardened outside.
Serving
Give one stick at a time, long enough that a bit sticks out of your baby's fist. It should be warm, not hot.
Preparing for choking safety
The skin must be fully peeled, and it is cut into long strips, never round slices. If a stick is firm it is not served but cooked longer.
Key nutrients
Vitamin AFibreCarbohydrate
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.