Sweet Potato Wedges for Baby-Led Weaning

These Sweet Potato Wedges are a simple and easy recipe for baby-led weaning, finger foods for baby or as a great side for toddlers. Quick and easy to make – babies, toddlers and adults will love this recipe!

Sweet Potato for Baby-Led Weaning

If you are looking for more foods for baby to explore during weaning, these sweet potato wedges will be a HUGE hit 👊!

Super quick and easy to make with just 3 simple ingredients – sweet potato, olive oil and a pinch of paprika. You can even prep and make these wedges ahead of time!

These sweet potato wedges seasoned with a pinch of spice to make them crave-worthy and roasted until they are super soft with just a bit of crunch, which makes them perfect for babies with no (or few) teeth.

Even better, these wedges are a recipe that can be enjoyed by Mom and Dad too😋, so no need to be making separate meals!

Ingredients:

• Sweet potatoes
• Olive oil
• Paprika

Let’s Get Cooking

How to store

You can store these wedges in an air-tight container in the fridge for up to 5 days making these sweet potato wedges perfect for make ahead baby weaning foods.

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Sweet Potato Wedges for Baby-Led Weaning

These Sweet Potato Wedges are a simple and easy recipe for baby-led weaning, finger foods for your baby, or as a great side for toddlers. Quick and easy to make, babies, toddlers and adults will love this recipe!

Course Baby Led Weaning

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Author Michele Olivier

Ingredients

• 2 sweet potatoes
• 2 tsp olive or avocado oil
• 1/2 tsp paprika (see notes for other spice options)

Instructions

• Preheat oven to 400° F.
• Cut sweet potatoes in half lengthwise, then into 4 wedges lengthwise. Depending on how big your sweet potato is, you may need to cut the wedges in half.
• Place wedges into a mixing bowl, and drizzle in oil and sprinkle with paprika. Toss with your hands until all of the sweet potatoes are covered.
• Place the wedges on a baking sheet. I do not line my baking sheet as I find that the metal will give the wedges a better crisp to the outside. Bake for 12 minutes, flip the wedges and then bake for another 12-15 minutes or until they are tender and golden brown.
• Let cool and serve.

Video

Notes

Age: 6 months and up

Yield: 10 servings of 2-3 wedges

Serve with: I served these sweet potato wedges with a side of mashed avocado. 

Storage: you can store these wedges in an air-tight container in the fridge for up to 5 days.

Note on Spices: I used paprika in this recipe, but you can also add a pinch of cinnamon, garlic, nutmeg, cloves, mild chili powder or another spice you prefer instead. 

 

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