Dinners, Finger Food, Vegetarian

Sweet Potato Bake

I have realised that so far, most of the recipes I’ve been posting have been ideal for spoon feeding. My little one has finger foods at lunch time, but is mostly spoon fed for his evening meal in an attempt to get him full and improve his terrible sleep habits!

Lately, however, and judging by the experiences of other parents inevitably, he’s been refusing the spoon and preferring to feed himself – hence the need for some recipes that are a bit more finger food friendly!

After two nights eating very little, I came up with this as a comforting and tempting food that he could eat with his fingers AND might take, pureed, off the spoon. And we had a big success!

I simply layered sweet potatoes, spinach, and creme fraiche for this recipe:


2 sweet potatoes, sliced
small bag full of spinach
2 or 3 tbsp creme fraiche
handful of grated cheese
sprinkle black pepper


I popped the spinach in a colander and poured over boiling water to wilt it, then pressed all the water out. I then did one layer of sweet potato slices, one of spinach, another of sweet potato, then spread the creme fraiche on top, added the cheese on top of that and ground some black pepper over to season.

I baked it for 40 minutes at 180 degrees c, then let it cool before pureeing a bowlful and giving him a second bowlful of slices to eat by hand.

Sweet Potato Bake

Sweet potato could have been designed with babies in mind! A good source of complex carbs, it’s full of vitamins A, C and B6, beta-carotene and potassium. It has a higher nutritional value than regular potatoes (and tastes sweet enough to be extremely moreish to tiny humans!)

Sweet Pot Bake 2


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