Ingredients:

  • 500g medium sweet potatoes (approx. 2 count)
  • 1 tbsp avocado oil
  • 3 tbsp warm water, breastmilk, or formula
  • 1 tsp extra virgin olive oil
  • 1 pinch ground cinnamon (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Scrub the sweet potatoes thoroughly. Peel one potato (intended for puree) and leave the skin on the other (intended for finger food).
  3. Cut the peeled potato into 1-inch cubes. Cut the unpeeled potato into long, thick wedges about the size of an adult index finger.
  4. Toss the cubes and wedges with 1 tablespoon of avocado oil on the baking sheet until evenly coated.
  5. Roast for 35 minutes or until the potatoes are fork-tender and slightly caramelized.
  6. For Puree: Place the roasted cubes into a high-speed blender with 2-4 tbsp of liquid (water, breastmilk, or formula) and optional cinnamon. Blend until silky smooth.
  7. For Finger Food: Drizzle the roasted wedges with 1 teaspoon of extra virgin olive oil and allow to cool to a safe temperature before serving.