Sweet Potato Finger Biscuits

Ingredients

• 1 Sweet potato (small, peeled and diced into 1-inch cubes)
• 60 g Cheddar cheese (grated (approx. 1/2 cup))
• 125 g Plain flour (approx. 1 cup)
• 62 ml Unsalted butter (melted (approx. 1/4 cup))

Steps

1. 1

   Pre-heat your oven to 180°C (350°F) and line a large baking tray with parchment paper or a silicone baking mat.

2. 2

   Prepare the sweet potato by peeling it and dicing it into 1-inch cubes. Place the cubes into a steamer basket over boiling water and steam for approximately 10 minutes until they are soft and easily pierced with a fork.

3. 3

   Transfer the steamed sweet potato cubes to a large mixing bowl and mash them thoroughly until smooth.

4. 4

   Add the grated cheddar cheese, plain flour, and melted unsalted butter to the bowl with the mashed sweet potato. Mix well and combine the ingredients by hand or with a spoon to form a thick, uniform dough.

5. 5

   On a lightly floured surface, roll out the dough to a thickness of approximately 5mm (1/4 inch). Use a knife or pizza cutter to slice the dough into rectangular 'fingers' or strips.

6. 6

   Arrange the biscuit fingers onto the prepared baking tray. Place them in the oven and bake for 18 to 20 minutes until they are set and lightly golden.

7. 7

   Remove from the oven and allow the biscuits to cool completely on the tray or a wire rack before serving, as they will firm up as they cool.

Notes

These biscuits are ideal for freezing. Once cooled, store them in an airtight container for up to 3 days or freeze for up to 3 months. Ensure the sweet potato is mashed very well to avoid large lumps in the dough which can cause the biscuits to break.

Nutrition per serving

• blw
• baby-led weaning
• toddler-friendly
• snack
• vegetarian
• sweet potato
• baked
• finger food