It’s almost silly how easy this “recipe” is – really it’s more a trick than a recipe. I love this one because it transforms a unique (as far a snacks go anyway), healthful root vegetable into a portable, non-messy, finger-food. Sweet potatoes have a nice variety of vitamins and minerals and are easy to digest, making them a great food for even the youngest eaters. If you are feeding them as an early finger food, just don’t bake them quite as long, which will keep them soft and easy for your [probably toothless] baby to manage. My two- and four-year-old will eat these warm, room temp, or cold – it doesn’t matter. They love them and gobble up a batch in no time. Here’s what you do:
- Peel a sweet potato and dice it into small cubes – I usually do 1/4 – 1/2-inch pieces. Do yourself a favor and first cut the sweet potato into strips lengthwise. I don’t know why, but for the longest time I would start by slicing it crosswise into medallions – duh, so much slower!
- Optionally, drizzle a tablespoon or two of oil over the cubed sweet potato and toss to coat with your hands.
- Spread the sweet potato in a single layer on a lined or lightly greased baking sheet – I usually use a silicone mat. Optionally, sprinkle with salt.
- Bake at 425 degrees for 20-30 minutes, depending on their size and desired doneness. The longer you bake them, the more the sweet potatoes will develop a dryer, crispier outer layer.
That’s it! Peel, dice, bake. DONE. These are great, yes? You’re welcome 😉