Oven-baked Sweet Potato Wedges
These sweet potato wedges are a tasty and healthy alternative to fries. I have left the skin on
the potato because it contains a lot of extra vitamins and fiber. To
vary, sprinkle on some Parmesan; or, for babies over a year, make the wedges a little spicier. They are good served with a sour cream and chive dip.
5 minutes
20 minutes
Preheat the oven to 400°F.
Cut the potato
lengthwise into about eight wedges. Put the oil in a bowl, add the
wedges, and toss to coat. For babies over one, you can season with a
little salt and pepper and the paprika or fajita seasoning.
Lay the wedges on a
baking sheet lined with parchment paper, spacing them out. Bake for
about 10 minutes, then turn them over and bake until tender, about 10
minutes longer. If you are not using the spices, you can sprinkle the
wedges with the Parmesan, then bake for 1 more minute.
Let cool slightly before
serving. Once cooled completely, the wedges can be kept in the
refrigerator for 1 day. Reheat in a dry nonstick frying pan for 2–3
minutes, turning once.
Sandwich Ideas
Finger sandwiches are good for children of all ages, for lunch or a snack. I like to flatten the bread—this does make a difference for small children, as they get a better ratio of filling to bread, and the sandwiches are suited to little mouths. Keep fillings fairly smooth.
Maple-banana Sandwich
Spread 1 tsp maple
syrup over one slice of lightly buttered bread, then top with 1/2 small
mashed banana. Add the second slice of bread.
Avocado Sandwich
Mash 1/4 small, ripe avocado
(pit removed) with a few drops of lemon juice. Spread this over one
slice of lightly buttered bread and top with the second slice.
NOTE
You could also try mixing avocado with cream cheese and chopped tomato.
Cream Cheese-strawberry Sandwich
Mix 1 tbsp cream cheese with 1
tsp fruit spread or low-sugar spread. Spread this over one slice of
lightly buttered bread and top with the second slice.
Swiss Cheese Sandwich
Cover one slice of lightly buttered bread with a slice of Swiss cheese. Top with the second slice of bread.
NOTE
Try adding a couple of thin slices of peeled cucumber or tomato.
My First Tomato Sauce, with Pasta Stars
Sweet vegetables blended with tomato make a nice early pasta sauce for babies, helping them to get used to the new texture of pasta. Small stars or alphabet shapes are ideal first pastas because they are easy to swallow. You could also use couscous.
10 minutes
45 minutes, plus pasta cooking
1 tbsp olive oil
1/2 small red onion, chopped
1/4 small butternut squash, peeled, seeds removed, and grated
1 carrot, peeled and grated
14oz can crushed tomatoes
1/2 cup vegetable stock or water
1 tbsp tomato paste
1 tsp light brown sugar
Pepper
Per portion
Heat the oil in a large
frying pan or wok and gently sauté the onion, squash, and carrot until
soft but not browned, 3–4 minutes. Add the tomatoes, stock, tomato
paste, and sugar. Bring to a boil, then reduce the heat, partially
cover, and let simmer until thickened, about 40 minutes. Season to taste
with a little pepper.
Cool slightly, then blend
to a purée. The sauce can be frozen in individual portions; when
needed, thaw for 1 hour at room temperature, or in a microwave for 30–60
seconds.
To serve, cook the
pasta according to package directions. Drain and return to the pan, then
stir in the pasta sauce and cheese, if using. Stir until the cheese
melts and the sauce is piping hot. Cool slightly before serving.
