Baked Sweet Potato Fingers for Babies
In the oven sweet potato turns sweet and soft, and a wedge is easy to hold. The point is soft all the way through, not a crisp crust.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Servings
- 3
- Level
- Easy
- Per serving
- 70 kcal
Ingredients
Makes: 3 baby portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
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Step 1: Heat the oven
Heat the oven to 200 °C and line a baking tray with baking paper while you cut the sweet potato.
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Step 2: Cut the fingers
Cut the sweet potato into wedges about the length of an adult finger, so your baby can grip one with half sticking out of their fist.
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Step 3: Oil them
Rub the oil over the wedges and lay them on a baking tray in a single layer.
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Step 4: Bake
Bake for 20–30 minutes, until soft and starting to brown.
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Step 5: Cool
Cool, blot off excess oil with kitchen paper and check: a finger should squash easily between your fingers.
Tips & variations
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Tip
No salt or sugar, in the food or in the cooking water: babies under one do not need either. The taste comes from the vegetable itself.
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Tip
Always stay with your baby during finger food and sit them upright.
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Variation
Serve with plain full-fat yoghurt for dipping.
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Tip
Offer each new food on its own for a few days running, and check with your health visitor or paediatrician about allergies, age and texture.
Nutrition
| 1 serving | Whole dish 3 servings | |
|---|---|---|
| Energy | 70 kcal | 210 kcal |
| Protein | 1 g | 3 g |
| Fat | 4 g | 12 g |
| Carbohydrates | 10 g | 30 g |
Approximate values calculated from standard ingredient data.
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