Sweet potato wedges can be easy to grasp when cooked until they crush effortlessly between fingers.
Wash, peel and slice sweet potato into broad, graspable wedges of similar thickness.
Steam or roast without browning into a hard crust until the thickest wedge crushes easily between fingers.
Check that no rigid skin, crust or firm centre remains; drizzle with olive oil.
Cool completely and offer shapes appropriate to baby's grasp while seated upright and supervised.
For a developmentally ready self-feeder, offer peeled wedges that flatten easily when pinched through the thickest centre. Avoid tough peel, browned crust or firm interior. Use a long graspable shape at first and smaller fully soft pieces with pincer grasp, seated upright and continuously supervised.
Long graspable wedge, soft enough to squash from edge to centre; only when ready to self-feed.
Smaller fully soft wedges or pieces that collapse with gentle pressure.
The listed ingredients contain no intentionally added common major allergen; check any seasonings.
Cool clean untouched portions promptly, refrigerate covered and use within 24 hours or freeze where suitable; reheat cooked portions thoroughly until steaming hot throughout and cool before feeding. Discard bowl leftovers.
Cool clean untouched portions promptly, refrigerate covered and use within 24 hours or freeze where suitable; reheat cooked portions thoroughly until steaming hot throughout and cool before feeding. Discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
