Description
These Baby-Led Weaning Sweet Potato Wedges are a delightful and nutritious snack that your little one will love. Perfectly crispy on the outside and tender on the inside, they’re easy to make and packed with natural sweetness.
Ingredients
– 2 pounds sweet potatoes, washed and cut into 1/2-inch thick wedges
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato wedges with the olive oil, garlic powder, paprika, and salt until evenly coated.
3. Arrange the seasoned sweet potato wedges in a single layer on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, flipping the wedges halfway through, until they’re tender and crispy on the outside.
5. Remove the wedges from the oven and let them cool for a few minutes before serving.
Notes
– For extra crispiness, try broiling the wedges for the last 2-3 minutes of baking.
– Serve the wedges with your little one’s favorite dipping sauce, such as yogurt or hummus.
– Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American