This is such an easy and quick way to get extra vegetables in to your little one. They are great for batch freezing as this recipe makes 14 tots, and they’re the perfect soft texture suitable from 6+ months.
2 Ingredient Sweet Potato & Broccoli Tots
Ingredients
- 2 small /300g before peeled of Sweet Potatoes (300g before being peeled; you can use white potato if you prefer)
- 2 cups /130g of Broccoli (large pieces of stalk removed)
- Optional Olive Oil (to spray)
Instructions
- Peel and dice the sweet potato into small 1cm cubes, and chop the broccoli into florets.
- Steam the vegetables for 10-15 minutes until soft enough to mash (should pierce easily with a fork).
- Mash the sweet potato and broccoli together with a fork.
- Use around 1 Tbsp of the mix to form into tots by rolling in your hands. Repeat for the rest of the mixture (makes around 14 tots)
- Bake in a preheated oven on 180c/350F for 20-25 minutes until lightly golden.
- These taste good warm or cold, so serve however you prefer.
Notes
Store in the fridge for 3 days, or these freeze really well for up to 3 months and can be reheated in the oven for 10 mins, or in the airfryer for 3-5 mins.
You can add 30g of grated vegan cheese for an extra flavour boost.
You can add salt for babies over 12 months, or other herbs or spices that you like.
Did you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!
3 Comments
I’d definitely line the baking sheet with parchment..mine stuck. Haven’t eaten the. Yet, but they smell good!
I made mine with parchment paper and a little olive oil and they still stuck!
Wonderful recipe! My granddaughter loves them. I did add a little turmeric for flavor and some cooked quinoa for protein. Mine don’t seem to brown as well as yours in the picture. Do you add oil on top or vegan butter? I do follow you on instagram as well. Thank you so much for sharing. Things have changed considerably since my boys were babies. Love that I get to babysit my granddaughter though!!,