Sweet potato is easy to soften by steaming or roasting, but cubes are not always the easiest shape for an early self-feeder. Use soft finger-length wedges for a whole-hand grasp and smaller cubes as fine-motor skills improve.
Peel and wash the sweet potato. Cut into thick finger-length wedges for early self-feeders or small even cubes for a baby already managing smaller pieces.
Steam until very tender, or roast lightly with olive oil until the centres are fully soft without a hard crust. Cooking time varies by piece size.
Cool and press the thickest piece with a fork; it should squash readily. Serve only when the shape and texture suit your baby's skills.
For babies still using a whole-hand grasp, serve thick soft wedges rather than small cubes. Once they can pick up and manage smaller pieces, offer soft appropriately sized cubes. Every piece should mash easily between your fingers.
Offer soft finger-length wedges for babies using a whole-hand grasp.
Offer small soft cubes once baby can pick up and manage smaller pieces.
Sweet potato and olive oil contain no intentionally added common major allergens; follow any existing individual allergy guidance.
Cool cooked sweet potato promptly and refrigerate covered. Reheat until thoroughly hot, cool before serving and discard plate leftovers.
Cool cooked sweet potato promptly and refrigerate covered. Reheat until thoroughly hot, cool before serving and discard plate leftovers.
This guide is informed by current guidelines from leading health organizations:
