1. Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking paper.
2. Peel and cut the sweet potato into small cubes (~1–2 cm). Steam or boil the cubes for 15–20 minutes until very tender and easily mashed.
3. While the sweet potato cooks, wash the kale, remove the thick stems and finely shred the leaves. In a small pan, warm 5 g olive oil over low heat and gently sauté the kale for 2–3 minutes until soft and wilted; set aside to cool slightly.
4. Drain the sweet potato well and mash with a fork to a texture that still has a few small soft lumps — this gives toddler-friendly texture. Combine the mashed sweet potato and the cooked, cooled kale in a bowl. If the mix seems dry, add a small drizzle of the remaining olive oil to help binding (use sparingly).
5. With clean hands, shape the mixture into small patties about 4–5 cm across and 1.5–2 cm thick. Press them firmly so they hold together; these are designed to be soft enough for a 10+ month old to gum but firm enough to pick up.
6. Place patties on the lined tray and brush very lightly with a little olive oil. Bake for 12–15 minutes until the edges are set and lightly golden, flipping once halfway through to cook both sides evenly.
7. Remove from the oven and let cool to lukewarm. Test one piece to ensure it is soft and easy to gum — the centre should be cooked through and not hard.
8. Serve plain as a finger food for baby-led weaning. Offer small pieces appropriate to your child’s grasp and chewing ability and always supervise eating. Optional: serve with a small amount of mashed avocado or plain full-fat yogurt for dipping (not included in ingredient list).

Summary

Soft, baby-led weaning friendly sweet potato and kale mini pancakes suitable for toddlers 10+ months. Mild, natural flavours with minimal added fat. Easy to pick up and gum, similar in feel to breakfast pancakes but savoury for dinner.

Storing options

Keep in an airtight container in the refrigerator for up to 48 hours. Cool completely before refrigerating. Freeze on a tray, then transfer to a freezer-safe bag for up to 1 month; reheat from frozen in the oven at 180°C until hot throughout and cooled to a safe temperature before serving.

Allergies & side effects

Contains olive oil and kale; no eggs, dairy or added salt are included in this basic recipe. Introduce new foods one at a time and watch for any signs of allergy. Always supervise the child while eating and ensure pieces are an appropriate size and soft to reduce choking risk.