Sweet Potato Squash Cakes for a 6-Month-Old or Older

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Makes 10 cakes

Photography by Jo Ann Santangelo

Super easy

Sweet Potato Squash Cakes for a 6-Month-Old or Older

Ingredients

For 1 Batch(es)

Recipe

  • 3/4 cup(s) roasted sweet potato, cooled
  • 1/4 cup(s) roasted butternut or winter squash, cooled
  • 1 tablespoon(s) coconut oil, warmed to liquid and brought to room temperature
  • 2 teaspoons whole-milk plain yogurt
  • 1 cup(s) rolled oats
  • Shredded dried coconut, to coat cakes

Sweet Potato Squash Cakes for a 6-Month-Old or Older Directions

  1. Combine the sweet potato, squash, coconut oil and yogurt and mix into a smooth paste.
  2. Mix the oats into the paste so the consistency is the same throughout. If desired, cover and let the mixture sit in the refrigerator overnight, which allows the yogurt to help make the oats more digestible.
  3. When ready to form the cakes, shake a thin layer of coconut into a shallow bowl or onto a plate.
  4. Scoop ping pong ball-sized portions of the mixture, roll in your hands to form a ball, then roll in the coconut.
  5. Gently smash the balls to form fat cakes and add more coconut to completely cover and make these easy for small hands to pick up.

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