Sweet Potato & Carrot Balls

These sweet potato and carrot balls are great for baby led weaning. Even my three year old, vegetable avoiding son loves them. The first time he bit into them, revealing the vibrant orange colour inside, he turned to me and said 'Mmm Mummy, these are so yummy,' Result! They are so simple to make and are great for little hands to hold. You can add or change ingredients easily to suit you and your child and where they are in their weaning. If you would like a gluten free version, why not make your own breadcrumbs from gluten free bread. The best bit is they are suitable for home freezing so can be batch cooked, frozen and cooked straight from the freezer for your convenience on those extra busy mummy days.

The recipe below makes 10-12 balls.


500g sweet potato
250g carrots

60g natural bread crumbs (shop brought or homemade)
1 egg


1. Preheat your oven to 220 degrees Celsius/ 200 degrees Celsius if using a fan oven. 
2. Peal the carrots and the sweet potatoes. 
3. Chop the carrots into circles that are no bigger than 1cm thick and the sweet potato into 1-2cm  chunks. 
4. Place the carrots on to steam. I use a hob top steamer but you can also boil them in a saucepan, just be careful not to over cook them overwise there will be too much moisture and you will struggle to roll them into shape. Once the carrots have been cooking for 5 minutes, throw the sweet potato in with them and steam for a further 8-10 minutes, until a sharp knife easily glides through them.
5. Mash the carrots and sweet potato together well, making sure no carrots escape mashing. Then set a side to cool.
6. Crack an egg into a small bowl and whisk well with a fork. 
7. Spread the breadcrumbs over a plate and place it next to the bowl of whisked egg. 
8. Once the sweet potato and carrot mash has cooled enough to handle, place a large heaped tablespoonful into your hand and roll into a ball. Repeat until all the mash has gone. 
9. Then dip each ball into the bowl of whisked egg, followed immediately by rolling them into the plate of breadcrumbs until each ball has a good coating of breadcrumbs. 
10. Evenly, place the balls onto a baking tray at least 2cm apart and put into the preheated oven for 20-25 minutes. Please note if you child is at the beginning stages of weaning, you may want to cook them for a little less so that the outer edge is not as crisp for those lacking teeth. The older the child, the crisper you can make them. 
11. Once ready, remove from the oven and serve. If you have any left over balls, let them cool and then pop them in the freezer for later. 

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