Sweet potatoes are full of vitamins A and C, making this a great vegan-friendly recipe for you and your baby during stage 2 weaning.

No hassle to prepare, they’re a great back-up item to have in your fridge. For a light lunch, serve with a simple salad (or why not try it with our kale salad?).

2 sweet potatoes
1⁄2 block of butter at room temp (coconut oil would also work well)
1 red chilli, seeds removed, finely grated
1 inch peeled ginger, finely grated
1 lime zest

  1. Preheat the oven to 200 °C/gas 6.
  2. Whilst the oven is heating, place the potatoes on a roasting tray (include a few extra if you wish; it never hurts to have a few extra cooked potato back-ups for a speedy snack!) and cook until soft and delicious (around 35-45 minutes).
  3. Whilst the potatoes are cooking mix all the butter ingredients together and put to one side. (This will make more than you need, however, it keeps well in the fridge for 2-3 weeks or in the freezer for up to 6 months, and can be used for all manner of things!).
  4. When the potatoes are ready, cut open and top with your butter whilst still hot, and serve as you like!
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Are you looking for something tasty and nutritious to share with your budding foodie? Discover our baby weaning recipes, perfect for every occasion! Here at Babease, we know that you want your little one to experience the wide world of food! We’ve collected some of our favourite recipes for babies and created this handy resource to provide you with some new and exciting ideas.