Sweet Potato Fingers

Baked sweet potato fries cut into finger-shaped sticks that are perfect for toddlers practicing self-feeding. Soft on the inside and lightly crisp on the outside, with no added salt.

Ingredients

• 2 medium sweet potatoes
• 1 tbsp olive oil
• ¼ tsp cinnamon (optional)

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Peel sweet potatoes and cut into finger-length sticks, about half an inch thick. Keep sizes uniform for even cooking.
3. Toss sweet potato sticks with olive oil and cinnamon if using. Spread in a single layer on the baking sheet.
4. Bake, flipping halfway through, until soft inside and lightly golden outside.
5. Let cool until safe to handle. Test softness by squeezing gently; they should give easily for little mouths.

Chef's note: No salt needed; sweet potatoes have a naturally appealing flavor for toddlers. Cut into finger-length sticks that are easy for small hands to grip. For babies 6-9 months doing baby-led weaning, make the sticks wider so they can palm-grip them. Always supervise during eating.

Nutrition per serving

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