Baked Sweet Potato Fries with Yogurt Dip

🛒Ingredients

Makes 2–3 toddler servings. Tap to check off as you go.

• 2 medium sweet potatoes (about 500 g), scrubbed
• 1 tbsp olive oil
• 1/2 tsp mild smoked paprika or ground cinnamon
• 1/3 cup (80 g) plain whole-milk yogurt
• 1 tsp finely chopped fresh chives (optional)

Contains: milk.

🍳Instructions

1. 

   1Cut into fries

   Heat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into fries about 1/2 inch (1 cm) thick.

2. 

   2Toss with oil and spice

   Toss the fries with the olive oil and paprika or cinnamon.

3. 

   3Spread on a tray

   Spread the fries in a single layer on a parchment-lined tray, leaving space between them.

4. 

   4Bake and flip

   Bake for 20–25 minutes, flipping halfway, until soft inside and golden at the edges.

5. 

   5Stir the dip

   Stir the chives into the yogurt.

6. 

   6Cool and serve

   Cool for 5 minutes and serve with the yogurt dip.

👶How to serve by age

🔄Allergy & diet swaps

🌾 Gluten-free: Gluten-free as written. Sweet potatoes, olive oil, single spices and plain yogurt are naturally gluten-free; check your yogurt label.

Dairy-free

Use a plain unsweetened coconut or soy yogurt for the dip, or serve with mashed avocado.

Spice-free

Leave out the paprika and cinnamon for the mildest flavor.

Other veggies

Make the same fries with carrots or parsnips. Bake for 20 minutes.

💡Tips

• Give the fries space on the tray so they roast instead of steaming.
• Check that a fry squashes easily between your finger and thumb before serving to younger eaters.
• Cinnamon makes a sweeter version; paprika gives a mild savory one.

🧊Storage & safety

Storage: Fridge: 3 days. Reheat in a 400°F (200°C) oven for 5–8 minutes.

Suggested age: 9 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.

❓Questions parents ask