Roast Sweet Potato, Garlic & Kale Puree in a bowl with some roasted sweet potato on a roasting tray beside it

Roast Sweet Potato, Garlic & Kale Puree

Age Suitability

6 months +





Cooking Time



What you need


1 small sweet potato
1 handful of kale (4-5 stems)
1 clove garlic
1 tbsp coconut oil or olive oil

Allergens warning

This product contains:
No allergens
This product is suitable for:
Gluten free, Vegan, Vegetarian, No dairy
Please note:
The recipe may make more than 4 servings, which is perfect as it's suitable for freezing!
Our Roast Sweet Potato, Garlic & Kale Puree is a sweet recipe with a wonderful kale kick. Perfect for weaning and introducing new flavours to your baby.
Curly kale


Preheat your oven to 200°C / 180°C fan / Gas Mark 6. Peel the sweet potato and cut into approx. 1cm cubes. Bash the garlic clove in its skin with the flat side of a large knife. This will help it release it’s flavour. Place potato and garlic onto a baking tray with the oil and roast in the preheated oven for about 20 – 30 minutes until golden and cooked through.

Diced raw sweet potato and garlic on a roasting tray

Meanwhile, tear the kale off the hard stem and chop into small pieces. Steam for about 4-5 minutes until just tender but still bright green. Squeeze the roasted garlic out of it’s skin and place in blender with the potato and kale. Blend until smooth with a little water to loosen if needed. You can reserve some of the potato cubes to serve on top if you like, for added texture.

Roast Sweet Potato, Garlic & Kale Puree in a bowl with some roasted sweet potato and kale beside it

Blend until smooth, and add a little water for a smoother, thinner puree. You can reserve some potato chunks and serve on the top if you like - great for your baby to explore new textures. This is also a great alternative mash for the rest of the family, serve alongside some fish or meat.

Courgette slices
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