Sweet Potato with Goat Cheese and Cranberry Bites
It is a well known fact that sweet potato recipe are required holiday side dishes. This one comes in bites that are cute as a bug, delicious and nutritious, and make an ideal addition to your baby led weaning Holiday appetizer spread.
I love this recipe for so many reasons. Sweet potatoes are one of the most brilliant foods on the planet—not just because they’re tasty. They’re packed to the brim with beta-carotene and potassium, fiber, and vitamin C. Goat cheese provides essential probiotics to help keep our littles (and bigs) healthy and comfortable, and cranberries outrank almost every fruit and veggie on the antioxidant scale.
When you’re talking sweet potato recipe, this one is a definite health win!
MOM-TIP: Goat cheese contains smaller fat globules and higher levels of medium-chain fatty acids than cow’s milk, which makes it easier for babies (and adults) to digest more completely. It’s lower in fat, calories, and sodium, as well.
When you’re sifting through classic sweet potato recipe this holiday season, don’t overlook this beauty; it will please your entire family, babies and adults alike. Just make sure to bring enough for seconds!
All of the ingredients in these Sweet Potato with Goat Cheese and Cranberry Bites are inexpensive and easily available. No crazy produce you won’t know where to find, and it’s all available in-store.
More Christmas recipes for toddlers
Natural Treats
Taste and Rate (pretty please)
We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.
Aileen xoxox
Sweet Potato with Goat Cheese and Cranberry Bites
Prep time
15 minutes
Cook time
40 minutes
Servings
16 Bites
Ingredients
6 small sweet potatoes peeled
1 tablespoon rapeseed/olive oil
1 sprig fresh rosemary leaves finely chopped
1 teaspoon sweet paprika
½ teaspoon ground cinnamon
100g (3.5oz) goat cheese
50g (½ cup) dried cranberries finely chopped
50g (½ cup) pecans toasted and ground
Fresh parsley leaves to serve
1 tablespoon maple syrup
Method
- Pre-heat oven to 180ºC/350ºF
- Cut the sweet potatoes into thin slices about 1.5 cm (½ inch) thick, then place into a bowl along with the rapeseed oil, rosemary leaves, paprika and cinnamon. Empty onto a baking tray lined with parchment paper, then roast for about 15 minutes until the potato is cooked through and golden. Remove from the oven and place onto a plate.
- Add a little goat cheese onto each slice of potato, then sprinkle over the cranberries and crushed pecan nuts.
- Serve with a sprinkle of finely chopped parsley and a drizzle of maple syrup.
- For the babies portion melt the cheese slightly to help it stick to the potato.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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