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Sweet Potato and Carrot Tots

Sweet Potato and Carrot Tots

By Natalie Peall Serves: 14
Prep Time: 25 mins Cooking Time: 35 mins

Explore the perfect blend of nutrition and flavour with our Sweet Potato and Carrot Tots recipe, specially crafted for baby-led weaning. These wholesome tots are packed with essential vitamins and make for a delightful and nutritious finger food experience. Discover a tasty journey into balanced, baby-friendly meals – introducing a world of healthy eating one tot at a time.


  • 1 sweet potato, peeled and diced into 1” cubes
  • 1 medium carrot, peeled and grated
  • 1/2 cup (50g) of hard cheese



Preheat the oven to 180°C and line a large baking tray with baking paper


Set a saucepan of water to boil, add the sweet potato and simmer for 15 minutes


Drain the sweet potato and let it cool for 10 minutes


Mash the sweet potato and then stir through the carrot and cheese


Take tablespoons of the mix and shape them into ‘tots’, placing them onto the prepared baking tray as you go


Place the tots into the oven to bake for 15-20 minutes


Serve and enjoy once cooled.


Freezing and re-heating advice: Let the food cool fully, then place on a baking tray flat in the freezer for up to an hour. Then you can put them into an airtight container or freezer bags, this will stop them sticking together. They will keep in the freezer for up to 3 months. Remove as many from the freezer as you need and defrost fully at room temp or overnight in the fridge. Place the food back into a frying pan on a low heat, or on a baking tray in the oven at a low temp. Heat until piping hot throughout.


Please follow NHS guidance on safe preparation and storage of food.

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