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These super moist sweet potato cookies are made with just 5 simple ingredients, and are perfect for babies and toddlers!

three sweet potato cookies for babies stacked on a wooden board
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Easy Sweet Potato Cookies

I LOVE creating baby recipes with sweet potato. It’s one of the perfect first foods as it’s easy to manage when cooked properly and so nutritious!

These flavorful sweet potato cookies or cakes are soft and moist, easy to grab, and contain many essential nutrients, including iron, healthy fat, vitamin A, potassium, and fiber.

Whether you’re doing baby led weaning or purees, this easy recipe is one you’ll want to have in your arsenal.

These 3 Ingredient Banana Cookies and peanut butter chickpea cookies are pretty awesome too!

And if your baby is teething, these homemade teething biscuits are made with the same ingredients minus the chickpeas.

tired mom with baby food

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Ingredients

all the ingredients for the sweet potato chickpea cookies laid out on a white background

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

Sweet Potatoes. Since it does take some time to cook, I highly encourage you to roast a bunch ahead of time. That way you can enjoy it throughout the week!

You can also use other winter squash like butternut squash or pumpkin. Kabocha would be really good too! Ooh and purple sweet potatoes!!

While fresh is better because it has more texture, you can use canned if looking for a shortcut. Just make sure sweet potatoes is the only ingredient.

Chickpeas. Can also use any white bean. If using canned, look for no-salt-added.

Related -EVERYTHING you need to know about cooking and serving chickpeas to Babies

How to Cook Sweet Potatoes

roasted orange sweet potatoes on a baking sheet with parchment paper

Roasting is by far the best way to cook this delicious vegetable for these cakes. Magic truly happens in the oven as the roasting process caramelizes the sweet potatoes bringing out their natural flavor and sweetness!

While you meal prep, roast several to enjoy throughout the week. You can refrigerate for up to 5 days.

  1. Scrub the whole sweet potatoes.
  2. Line baking sheet with parchment paper for easy clean up.
  3. Pierce all over with a fork or knife.
  4. Bake at 400 degrees Fahrenheit for 45 minutes to an hour, until super tender and easily mashable.
  5. Once cooled, peel the skin and mash!

This creamy sweet potato pasta sauce is a great way to use up leftover sweet potatoes.

You can also skip this step and use sweet potato puree.

Sweet Potatoes for Babies

Step By Step Instructions

process shots with all the ingredients in a blender on the left and after blended with chia seeds stirred in on the right

1. Add the oats to the food processor or blender first. Then add the rest of the ingredients except for chia seeds. 

2. Stir in chia seeds.

sweet potato cookies laid down on baking sheet with parchment paper before baking

3. Transfer the sweet potato mixture to a baking sheet. I like to use a small ice cream scooper, but you can also use a spoon.

4. Working with slightly wet hands, gently push down the batter to flatten into small patties. Bake!

Tips for Success

five baked cookies on a wooden board with mashed sweet potatoes, chickpeas, oats, and chia seeds
  • Use room temperature or cold mashed sweet potatoes.
  • The batter is pretty thick and sticky. So when it comes time to flatten the cookies slightly, wet your fingertips a little bit (not too much!).
  • Be careful not to overcook. They just need to spend a little time in the oven to firm up.
  • These cookies are not very sweet but plenty sweet for babies, who have more tastebuds than us adults. If you’d like a little extra hint of sweetness, you can add maple syrup, banana, unsweetened applesauce, or date syrup!

Serving Suggestions

scooped batter of these baby friendly cookies scooped with a spoon on top of blender

As a dip

Oh you are so going to love this sweet potato mixture after all the ingredients have been blended together! Instead of turning it into cakes, you can serve as a dip with vegetables, sauce for pasta, or spread for bread/tortilla, to suggest a few ideas.

You can add water, milk, or even breastmilk to thin out the batter to desired consistency.

Sweet Version

This moist cookie is not very sweet, although plenty sweet for babies and toddlers. If you desire more sweetness, you can add 1/2 medium banana, 1-2 tablespoons of maple syrup, honey, or date syrup.

Once baked, you can top with nut or seed butters for extra protein and/or healthy fat.

Savory Version

Top the baked cookie with a dollop of sour cream, cream cheese, or yogurt. You can also leave out the cinnamon and stir in 1/4 cup of grated cheese and chopped green onions prior to baking along with the chia seeds.

Enjoy as a great side dish to any family dinner.

You should also try these savory mini salmon cakes.

Storage Suggestions

a close up shot of the sweet potato cookies with a bite taken out of it

Once cooled, transfer to an airtight container and keep on the counter for up to 2 days or store in the refrigerator for up to 5 days.

You can also flash freeze and keep in the freezer for up to 3 months. Thaw in the fridge overnight.

Other Baby-Friendly Sweet Potato Recipes

For SIMPLE, REALISTIC tips and strategies for adding variety to your child’s diet, join my FREE email series! you’ll also receive a super handy Vegetable and Spice Pairing chart!

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

4.99 from 69 votes

Healthy Sweet Potato Cookies

These super moist sweet potato cakes made with just 5 simple ingredients, including chickpeas, oats, and chia seeds, are perfect for babies and toddlers.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 cookies
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Ingredients 

  • 1/2 cup (50g) rolled oats
  • 1 cup (220g) cooked, mashed sweet potatoes, , about 1 medium potato
  • 1/2 cup (70g) chickpeas, rinsed and drained
  • 1 teaspoon cinnamon
  • 2 teaspoons chia seeds

Instructions 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add the oats to the food processor/blender first. Then add the rest of the ingredients except for chia seeds. 
  • Blend until smooth. If going to enjoy as a dip, spread, or sauce then add liquid of choice (water, milk, breastmilk) etc. to thin out the batter to desired consistency.
  • Stir in chia seeds. Combine well.
  • Using a mini ice cream scooper or a spoon, transfer the batter to a lined or greased baking sheet. You'll end up with 8-9 cookies.
  • Wet your fingertips a little bit and gently push down the batter to flatten slightly. 
  • Bake for 10 minutes. Let it cool completely.

Notes

  • The batter is pretty thick and sticky. So when it comes time to flatten the cookies slightly, wet your fingertips a little bit (not too much!).
  • Be careful not to overcook. They just need to spend a little time in the oven to firm up.
  • These cookies are not very sweet but plenty sweet for babies, who have more tastebuds than us adults. If you’d like a little extra hint of sweetness, you can add maple syrup, banana, unsweetened applesauce, date syrup
  • Serving suggestions: top with nut or seed butters, tahini, melted butter, etc. for extra protein and/or healthy fat
  • Store in an airtight container for 1-2 days or in the fridge for up to a week. Or you can freeze for up to 3 months.

Nutrition

Calories: 56kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 10mg | Fiber: 2g | Vitamin A: 2363IU | Calcium: 21mg | Iron: 1.8mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

4.99 from 69 votes (51 ratings without comment)

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66 Comments

    1. I haven’t tried but I imagine it would work, although korean sweet potatoes are starchier so may need to add a splash of milk

      1. We’ve done this and our toddler still loves them just the same. As was previously mentioned, they are starchier though.

  1. Hi! Thanks for the recipe, I just cooked these and it is yummy. One question that I have is… how do I heat them up after I thaw them in the fridge??

    1. We actually eat it cold but you can bring to room temperature or reheat very briefly in the microwave (otherwise will get soggy)

  2. Hi! Would it be possible to make this into a cake? Looking for healthy ideas for a cake smash! If so, do you have a suggested bake time?