Roasted Sweet Potato Fingers
The perfect first finger food for Baby-Led Weaning. These wedges are easy for little hands to grip and soft enough to mash with gums. Packed with Beta-carotene for eye health and healthy vision.
Ingredients
- 1 large Sweet Potato
- 1 tablespoon Extra Virgin Olive Oil
- 1 pinch Cinnamon (Optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potato. Cut it into long, thick 'fingers' or wedges (about the size and shape of an adult finger). This shape is critical for babies using a palmar grasp.
- Place the sweet potato fingers in a bowl and toss with the extra virgin olive oil and an optional pinch of cinnamon.
- Arrange the fingers in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, turning halfway through. The fingers should be soft and tender on the inside but hold their shape on the outside.
- Test for safety: You should be able to easily squish the potato between your thumb and forefinger.
- Allow to cool completely before offering to your baby. Serve 1-2 fingers at a time.
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