Sweet Potato Wedges

FullSizeRender

 

Ingredients for Coconut Sweet Potatoes

3-4 medium sweet potatoes cut into wedges

2 tbsp of coconut oil plus a bit to grease the casserole dish

Salt & Pepper

Ingredients for Buttered Sweet Potatoes

3-4 medium sweet potatoes cut into wedges

2 tbsp of ghee plus  a bit to grease the casserole dish

Salt & Pepper

Method

Preheat oven 400F, 200C, 180 Fan, Gas 6

Warm casserole dish with a little coconut oil or ghee for 3-4 minutes

Dump wedges into dish, spread out so they aren’t touching too much

Cook for 25 minutes, flipping once after about 15 minutes

Voila!

Sweet potato was one of the first foods I weaned my girls on, around the age of 6 months. At 6 months, for both of them, I did a bit of spoon feeding mixed with Baby Led Weaning, and by 7 months, they were predominately BLW. Until they were about 12 months, sweet potato was my go-to carbohydrate. It’s an easily digestible fibre, so it won’t irritate tiny digestive tracts, and as far as plant forms of vitamin A goes, this root veggie is leader of the pack. I always combine it with a good quality fat, for optimal nutrient absorption. These lovely tubers are also a great source of vitamin C, B vitamins and is a free radical scavenger, so definitely a friend of a family keen to be healthy! Enjoy!!

2 Comments

  1. Nic
    24th August 2016 / 2:17 pm

    Super easy (even for a non cook). Kids ate them (admittedly with ketchup) but at least we’re moving in the right direction.

    • ashyboyd
      Author
      24th August 2016 / 2:26 pm

      Nice work! Keep up the food discovery and food experimenting!!

Leave a Reply

Your email address will not be published. Required fields are marked *