Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. 2. Cook the Sweet Potato: Place the diced sweet potato in a pot of boiling water and cook for about 10-15 minutes until tender. Drain and let cool slightly. 3. Mash the Sweet Potato: In a large bowl, mash the sweet potato using a fork or potato masher until smooth. 4. Combine Dry Ingredients: In a separate bowl, mix the rolled oats with the optional mild paprika or ground cinnamon, and salt if using. 5. Mix Wet Ingredients: In another bowl, beat the egg and stir in the milk if using, then add it to the mashed sweet potato. 6. Combine Mixtures: Gradually add the oats to the sweet potato mixture, combining well until you have a thick batter. If it’s too wet, you can add a little more oats. 7. Shape the Oatcakes: Using your hands, shape the dough into small, flat rounds and place them on the baking tray, ensuring they are spaced apart. 8. Bake: Place the tray in the oven and bake for around 20-25 minutes or until golden brown and firm to the touch. 9. Cool and Serve: Once baked, remove the oatcakes from the oven and let them cool for a few minutes before serving.
Summary: These Savory Egg and Sweet Potato Oatcakes are nutritious and easy for toddlers to pick up, making them an ideal choice for baby-led weaning. Sweet potatoes provide essential vitamins while eggs supply protein and healthy fats. These oatcakes are best stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to a month. Always ensure to check for any potential allergies to eggs, oats, or sweet potatoes before serving. Enjoy a tasty breakfast that your toddler can explore and enjoy independently!
