Sweet Potato & Chickpea Dino Tots
Vegetarian · 8m+ · en
These baked veggie tots are naturally sweet, packed with plant-based protein, and soft enough for babies starting their finger food journey.
- You can substitute oat flour with spelt flour or all-purpose flour if preferred.
- Add a tablespoon of nutritional yeast to the mixture for a subtle, dairy-free cheesy flavor.
- Ensure the cooked sweet potato is cooled before mixing so the dough holds its shape well.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Place the rinsed chickpeas and olive oil into a food processor and pulse until finely mashed, but not completely smooth like hummus.
In a mixing bowl, combine the mashed sweet potato, processed chickpeas, oat flour, and ground cumin. Mix thoroughly until a soft dough forms.
Roll the mixture into small toddler-sized cylinders (tots) or press them flat into playful shapes, then arrange them on the prepared baking sheet.
Bake for 18-20 minutes, turning halfway through, until the outside is lightly golden and slightly firm to the touch.
Frequently asked questions
Can I freeze these sweet potato tots?
Yes! You can freeze them after baking. Place them on a tray in a single layer to freeze, then transfer to a freezer bag. Reheat in the oven or air fryer at 180°C (350°F) until warmed through.
How do I serve these for Baby-Led Weaning (BLW)?
Shape them into finger-length logs about the size of an adult pinky finger. This makes it easy for babies to grasp and bite from the top.
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