Sweet Potato, Carrot & Ginger weaning recipe

This warming winter weaning recipe has a natural sweetness and adds the subtle note of ginger to little one’s taste adventures.


1 large sweet potato 1 medium carrot ¼ onion 2cm square fresh ginger 10ml olive oil 200ml vegetable or chicken stock (fresh or made with baby stock cube)  


1)    Peel the sweet potato and carrot and cut into chunks. Chop the onion. 2)    Peel the ginger and grate on the fine side of a cheese grater. (Alternatively chop very fine). 3)    Heat the olive oil in a saucepan over a medium heat. Add the chopped onion and fry gently until translucent. 4)    Add the sweet potato, carrot and ginger to the pan, stir and cover with a lid. Allow to soften for a couple of minutes but do not allow to colour. 5)    Pour the stock into the saucepan and bring to the boil. Reduce heat and simmer gently for 10 minutes with lid on. 6)    Remove from heat and puree with a hand-held blender or in a food processor to desired consistency.


As baby grows, try adding some chopped cooked chicken or flakes of white fish to this after you have blended it. It can also make a tasty soup for Mum and Dad, just add more stock and season to taste. See our other weaning recipes for more ideas.