Mother and Baby

Parmesan Roasted Sweet Potato Wedges by Annabel Karmel

Section: Dinner ideas
Parmesan Roasted Sweet Potato Wedges
  • Serves: 4
  • Preparation time: 5 minutes

Method

  1. Preheat the oven to 200C / 400F
  2. Place the sweet potato wedges or chips on a baking tray. Add the oil and cornflour and toss together.
  3. Roast for 20 minutes, turning them over after 15 minutes. Add the Parmesan and sage (if using) and put them back in the oven for 3 to 4 minutes until the cheese has melted.

Suitable from 6 months. 

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  • Author: Annabel Karmel Annabel Karmel
  • Job Title: Children's Food Expert

M&B's resident weaning expert Annabel Karmel has over 25 years of experience in children's nutrition and is a best-selling author... 45 cookbooks and counting! 

She even received an MBE in the Queen’s Birthday Honours for her outstanding work in the field of child nutrition. 

Watch Annabel Karmel's easy recipe videos on our YouTube channel, here

 
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