Roasted Sweet Potato Fingers
Soft, easy-to-hold sweet potato fingers that work as a first food or an easy side.
Ingredients
- 1 medium sweet potato
- 1 teaspoon olive oil or avocado oil
- Pinch of cinnamon or mild paprika (optional, no salt)
Steps
- Heat the oven to 425°F and line a baking sheet with parchment.
- Peel the sweet potato if you like (skin on is fine for older babies).
- Cut into fingers about the length and width of an adult finger.
- Toss with the oil and spice, then spread out in a single layer.
- Roast 25 to 30 minutes, flipping halfway, until very soft.
- Check doneness: a finger should mash easily when pressed between your thumb and finger. Cool before serving.
How to serve by age
6 to 8 months: Serve whole fingers. Baby grabs with a fist and gnaws the top. The pieces should mash with gentle pressure.
9 to 12 months: Cut into small cubes to practice the pincer grasp, or keep offering fingers.
12 months+: Serve as a side with the family meal. Wedges or cubes both work.
Allergen notes
No top allergens. Sweet potato is a gentle first food for most babies. As with any new food, offer it and watch for a reaction.
Storage tips
- Fridge: airtight container up to 4 days.
- Freezer: freeze in a single layer, then bag. Keeps about 2 months.
- Reheat in the oven or air fryer so they stay soft inside without drying out.
Want a whole week planned for you?
Pick your baby's age and we'll email a free 7-day first foods plan, with new foods spaced out the way pediatric guidance suggests.
More ideas: all WeanWell recipes or BLW breakfasts for 9 to 12 months.
