From six months old in the weaning game, almost anything is fair game with a few exceptions. Part of the fun here is introducing new tastes, flavours and then eventually textures, so to start with, we had simply mashed individual root vegetables. The sweeter varieties such as parsnip and sweet potatoes were particular favourites, but I've read that in order to not give your little one too much of a sweet tooth, it's vital to introduce more savoury tastes around this time too.
You can mash together almost any root vegetables but Bridget really loved the combination of swede and parsnip and carrot with parsnip. Also I started the weaning process a little earlier than six months so at this point we may have been a little more adventurous than if you're just starting out.
One of the first foods I gave to Bridget with protein in, was this Cheesy Sweet Potato and it has since become a firm favourite.
For ease and organisation now I’m back at work, I make up a batch and pop into little pots in the freezer so this makes up 3-4 portions.
2 smallish sweet potatoes or 1 big one
30g cheese, we use Cheddar or Red Leicester
This is the easiest thing to make - simply bake the sweet potatoes in the oven for 30 minutes or until the inside flesh is soft and yielding.
Remove from the oven and then remove the inside flesh and pop into a bowl, using a fork or a masher to fully mash. Sweet potato is such a lovely soft and smooth texture when baked which makes it perfect for little ones even before the arrival of teeth.
Grate in the cheese and fully mix and then divide between 3-4 pots and if serving a portion right away, allow the potato to cool enough first.
When using a ‘frozen’ portion, I remove from the freezer in the morning and allow to defrost first, then simply pop the pot into a bowl of boiled water to warm.