This chunky, flavoursome salad contains sweet potato - which is packed with vitamins and a great food for babies and toddlers
Preheat the oven to 180˚C/350˚F/Gas 4.
Place the sweet potato in a roasting tray, drizzle with the olive oil and season with salt. Roast it in the preheated oven for 20 minutes or until it’s gained a little colour around the edges.
After 20 minutes, add the chorizo, coconut shavings and most of the onion (leave one-eighth aside to sliver raw at the end). Roast for 20 minutes.
When the potato is cooked through and the onion has been stained slightly pink from the chorizo’s oil, remove the tray from the oven and mix in the black beans. The heat from the roasting tray and its contents will help warm the beans.
Cut the remaining onion pieces into slivers as thin you can manage. Add the onion slivers, coriander and chilli to the roasting tray.
Season with salt and pepper and drizzle Greek yoghurt over the top before serving.
This recipe is taken from Cut The Carbs! by Tori Haschka (Quadrille, £20). Photography by Chris Chen.
Blend some sweet potato with Greek yogurt until smooth.
Let your toddler pick at pieces of cooled sweet potato.
Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day. These have a pretty orange color and a nice touch of spice. Halve and fill with a slice of ham, topped with a scrambled or fried egg and a dash of maple syrup for a hearty breakfast sandwich.