Newsletter subscribe


Cheesy Sweet Potato Puffs

cheesy sweet potato puffs
Posted: September 24, 2018 at 2:23 pm   /   by   /   comments (0)

One of the things I love to do for my family is cook/bake for them. It’s a source of joy especially seeing them enjoy it.

We started our son on baby led weaning (BLW) a few months after we started him on solids. He doesn’t eat everything we prepared for him (60-70% ended up on floors or in our dog’s mouth 😂) but I like the concept of BLW.

Aside from providing him an opportunity to master fine motor skills, I also see BLW as a good way of transitioning to ‘regular’ way of having his meals.

Of all the food I prepared for him, he hasn’t refused (yet) my homemade baby puffs (this is inspired by this site). They are crunchy but melts in the mouth.

I usually make them using baby spinach but we run out of it so I experimented with sweet potatoes and cheese and it turns out to be really good! These puffs remind me of cheesy crackers 😁


  • 2 small pieces sweet potatoes (cooked)
  • 1 1/2 slices sharp cheddar cheese
  • 1/2 cup organic baby oats
  • 2 eggs
  • 2 tbsps. flaxmeal
  • 8-10 tbsps. water
  • 1 tbsp. olive oil
  • 1 tsp. baking powder


  1. Preheat your oven at 350F.
  2. Add all ingredients together in a blender. If the mixture is too thick, add more water (1 tablespoon at a time).
  3. Using a pastry bag, form small discs on a parchment-lined baking pan.
  4. Bake the puffs at 350F for 5 minutes then for 40-45 mins. at 250F (I had really good results at baking them for 45 minutes at 250F).
  5. Let it cool before transfering to an airtight container.

These puffs last for 3 days in room temperature and about a week when stored in the refrigerator.

Comments (0)

write a comment

Name E-mail Website