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Looking for an easy spoon-led weaning recipe? My Roasted Sweet Potato and Pepper spoon-led weaning recipe takes 1 hour to make 10 portions for only £0.19 per portion!Jump to Recipe
My baby, Leon, is at the seven months mark and the time is flying in! We are really enjoying letting him try new flavours and textures, but not as much as he’s enjoying it. He loves his food and I’m really keen to introduce him to lots of fresh new tastes.
We are trying both spoon-led and baby-led weaning. It feels strange writing that, as if we are making a conscious effort to try these methods that sound quite clinical. In reality, all we are doing is whizzing him up a few purees and letting him try bits and pieces of what we are eating. It feels very natural to let him try this and that, whereas defining it as ‘spoon-led weaning’ or ‘baby-led weaning’ makes it sound complicated and over-thought.
That being said, for the purposes of describing how he eats, I prefer spoon-led weaning. This is because he eats more from a spoon, whereas with baby-led weaning, most of the strips or chunks of food tend to end up on the floor (although our dog, a living, breathing vacuum cleaner, loves this. Please don’t judge me, this is motherhood!).
This recipe came about when I wanted to jazz up regular old boiled, mashed sweet potato. My baby loves sweet potato, and it’s an absolute winner for everyone in our house. But sometimes, you just need a little extra to perk up the dish.
I opted to add roasted peppers because:
- They are healthy and delicious
- They are super easy to add in to the dish
- It’s a great way to sneak in a little more nutrition to my baby’s diet!
This spoon-led weaning recipe works out at a very modest £0.19 per portion, and takes around one hour to make. It produces ten portions, so that ten whole meals for baby that you’ve got sitting in the freezer, ready for a stress-free dinnertime. Need I say more?
Before I get into the recipe (and believe me, it doesn’t get simpler than this), let me explain a little bit about how I batch cook baby’s meals.
I am a batch cook enthusiast (and all-round nerd), having used batch cooking to help me pay off all of my consumer debt in one year. Basically, cooking in bulk equals big savings, which equals more money to pay off debt. But that’s a whole other story.
When my baby was old enough to start weaning, I started batch prepping his meals, too. By batch cooking my baby’s weaning meals, I can whip up lots of meals at once to put in the freezer. Then I just defrost them as needed. Not only does batch cooking save time, but it cuts the cost of food, too.
My easy system for batch cooking every spoon-led weaning recipe is as follows:
- Bulk prep recipe and puree in the food processor
- Spoon the recipe into this handy freezer tray (which divides the mixture into 2oz portions)
- Freeze the portions
- Once frozen, pop each portion out of the freezer tray and place them all in a reusable plastic bag.
- When ready to serve, microwave a portion for around 1.5-2 minutes (stirring halfway through), et voila! Dinner is served!
So let’s see this in practice, along with my recipe for Roasted Sweet Potato and Pepper Puree.
Roasted Sweet Potato and Pepper Puree- Spoon-Led Weaning Recipe
Cost to Make: £1.91
Cost per 2 oz Portion: £0.19
Prep Time: 15 minutes
Cooking Time: 45 minutes
1 kg sweet potatoes, peeled and cut into chunks
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 tbsp olive oil
Pinch of salt and pepper
Pre-heat the oven to 180c.
Put the sweet potato chunks into a roasting dish, and add the oil, salt and pepper. Toss the chunks until they are evenly coated. Put into the oven to roast.
After 25 minutes, take the oven dish out of the oven and give the sweet potato a shake to get the chunks crispy on all sides. Then add the pepper chunks to the top, and put back into the oven.
After 20 minutes, or whenever the sweet potato and peppers are soft, take them out of the oven. Leave to cool for five minutes.
Once the ingredients have slightly cooled, transfer them to a food processor to whizz them into a puree.
Spoon the puree into your freezer tray, and place in the freezer.
Once frozen, pop the individual portions into a reusable bag, so that you can re-use your freezer tray for your next batch cook!
Roasted Sweet Potato and Pepper Puree
- Roasting dish
- Food Processor
- 2 oz portioned freezer tray
- 1 kg sweet potatoes peeled and chopped into chunks
- 1 red pepper chopped into chunks
- 1 yellow pepper chopped into chunks
- 1 tbsp olive oil
- Pinch salt and pepper
- Pre-heat the oven to 180c.
- Put the sweet potato chunks into a roasting dish, and add the oil, salt and pepper. Toss the chunks until they are evenly coated. Put into the oven to roast.
- After 25 minutes, take the oven dish out of the oven and give the sweet potato a shake to get the chunks crispy on all sides. Then add the pepper chunks to the top, and put back into the oven.
- After 20 minutes, or whenever the sweet potato and peppers are soft, take them out of the oven. Leave to cool for five minutes.
- Once the ingredients have slightly cooled, transfer them to a food processor to whizz them into a puree.
- Spoon the puree into your freezer tray, and place in the freezer. Once frozen, pop the individual portions into a reusable bag, so that you can re-use your freezer tray for your next batch cook!
Let me know if your baby enjoyed this recipe. My little one loves it, and I’ve since made it into a healthy alternative to our usual mash on the side of some steaks! As always, please let me know how you got on with this recipe, or give me a shout with any questions you have.
Enjoyed this recipe? Check out another spoon-led weaning recipe here: Chicken and Butternut Squash.