Roasted sweet potato rounds make a simple, healthy side dish or perfect first food for your baby. Just slice, roast, and enjoy!
I came up with this recipe for roasted sweet potato rounds because I’ve been looking for simple vegetable sides I can give Ms. Lily that are easy enough for her to hold and soft enough for her to gum and chew. Her solid food journey has been anything but normal for me—- she has never taken a bottle, rarely wants to be spoon-fed, and drinks water from a sippy cup like it’s nobodys business. So we’ve pretty much jumped right in to soft finger foods for my girl, and let’s just say she can’t get enough of these sweet potato rounds!
Want to know more about starting solids with baby? Check out my free guide here.
You could roast these sweet potato rounds with or without my honey cinnamon mixture. But remember I’m also feeding toddlers, and they pretty much gravitate towards any food that has honey on it. Because babies shouldn’t have honey, Lily had a batch with olive oil and cinnamon only.
A great snack or side, these roasted sweet potato rounds are a nice change-up from the bagged frozen sweet potato fries or a plain baked sweet potato.
- 2 large sweet potatoes, peeled and cut into ½ inch rounds
- 2 tablespoons olive oil
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- Preheat oven to 450. In a large resealable plastic bag, add all the ingredients. Shake until combined, and the rounds are evenly coated.
- Place rounds on non-stick baking sheet. Bake for 15 minutes. Remove from oven, turn over, and bake for an additional 10 minutes.
Tell me: what’s your favorite way to eat sweet potatoes?!
Stay tuned, because I’ll be sharing a few more of Lily’s favorite finger foods later this week!
