Cheesy Sweet Potato Puffs
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
- Preheat your oven at 350F.
- Add all ingredients together in a blender. If the mixture is too thick, add more water (1 tablespoon at a time).
- Using a pastry bag, form small discs on a parchment-lined baking pan.
- 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).
- 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.