Soft, moist, sweet and nutritious these roasted sweet potatoes have to be my number one go-to in the baby-led weaning and toddler snacks roundup! Sure, they take a bit of time to bake in the oven, but it’s a very low effort prep for a grab and go nutritious option during the week.
They are fantastic for our littles and also make a delicious side dish or snack for the whole family! They pair well with many dishes and are absolutely packed with vitamin, minerals & antioxidants.
Prep to Potatoes
Start by thoroughly washing the sweet potatoes, I typically do 4-6 at a time for the week, do as few or as many as your heart desires! We wont be eating the skins, but I like to wash them to ensure we don’t introduce any of that dirt when creating steam holes or cutting it open.
Time to Roast
Preheat oven to 400°F.
Pull out a baking sheet that will fit all the sweet potatoes with a bit of space in between each. Line the tray with some aluminum foil or parchment paper.
Then all you need to do is puncture some holes all over the potatoes (for steam to release while baking), place them in the tray and pop it in the oven for approximately 1 hour.
You’ll know they are done when there is caramelized sugar oozing out of them (see image below) and they feel soft when you poke it with a fork.
Bon Appétit!
I cut them in half and dig in with a spoon! The skin acts as my “bowl” and the spoon does a great job of scooping out every last bit.
Easy to switch it up with the littles and even a great way to introduce new flavours if they already love sweet potato. I feed it to my baby exactly the way I eat it from the spoon. Sometimes, I will scoop it out and mash in some yogurt, nut butter, some new spices or sauce from whatever dish we’re eating for that meal to introduce new flavours!
As a side dish you could also cut them open lengthwise and spread a bit of butter or whatever toppings you’re craving (or have in the fridge).
Looking to indulge in sweet potatoes for dessert? Top it with a little maple syrup drizzle and some cinnamon.
The Skin
I typically don’t eat the skins, but they are loaded with fibre and consuming it is not only a great way to eliminate waste but it will also help to keep you full longer! I recommend thoroughly drying your sweet potatoes because roasting them for a resulting crispy and delicious sweet potato skin if you plan to consume the whole potato!
Roasted Sweet Potatoes
Equipment
- 1 Baking Sheet
Ingredients
- 4-6 Sweet Potatoes medium sized
Instructions
- Preheat Oven to 400°
- Thoroughly wash the sweet potatoes, and pat them dry with a dish towel.
- With a fork, poke holes all over the sweet potatoes, I typically do 3-4 pokes along each ‘side’
- Line a rimmed baking sheet with foil or parchment paper and place potatoes with a bit of space around each one.
- Roast potatoes in the oven for approx. 1hr, or until the caramelized sugars ooze from the poked hokes and a fork or knife can be easily poked into the thickest part of the potato.
- Let rest till cool to touch (or just be careful) and enjoy!