I posted this easy baby-friendly recipe on my Instagram page last week and I wanted to share it here too.
I have discovered that Grace is unlikely to go for plain-cooked veggies or even veggies seasoned with dried herbs and spices. Instead, she prefers her vegetables coated in some sort of animal fat or olive tapenade, or she won’t even touch them! Shocking since she came from my loins and I would eat vegetables off a dirt floor, I love them so much. She must have gotten my meat-loving gene instead.
I came up with this recipe for mashed sweet potato balls after her nanny suggested I mix vegetables with her meat. That didn’t work so instead I simply mashed sweet potatoes with her two favorite fats: coconut oil and tallow (lard works great too).
These little balls are great for pincer grasp practice just like fish eggs. Read my article on Caviar for Babies to get the scoop on those. And you can completely customize them to your baby’s taste preferences too!
I noted on Instagram that if you double the recipe, it’ll easily make enough for the parents to have a side dish with their dinner too. You don’t have to roll your mash into balls of course, unless you miss finger foods too. This coming from a grown woman who is known to eat salad with her hands (embarrassing but true… forks and spring mix just don’t work together).
Our favorite high-quality fats:
I buy all my fats on Thrive Market because I can usually get them for the cheapest price and you can’t beat the convenience of online shopping! Especially with a new baby in the house!
- 1 cup cooked and mashed plain sweet potato
- 2 tablespoons animal fat of choice (tallow, lard, schmaltz etc)
- 1 tablespoon coconut oil
- 1/2 tsp ground ginger
- pinch pink salt
Mix together all ingredients until smooth. Refrigerate until cold and easy to roll into teaspoon-size balls. Store in refrigerator.
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