Ingredients
Equipment
Method
Roast and Cool the Sweet Potato
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and pat the sweet potato dry, prick several times with a fork, place on the baking sheet and roast 35–40 minutes until tender when pierced with a fork.
- Allow the sweet potato to cool until safe to handle, then scoop out the flesh and place in a mixing bowl.
Mix the Batter
- Mash the sweet potato with a fork or potato masher until smooth. Add the mashed banana and plain yogurt and mix until combined.
- Stir in the rolled oats and 2 tablespoons of water. If the mixture is very thick, add a little more water, 1 teaspoon at a time, until a spoonable consistency is reached.
- If using peanut butter or coconut oil, add now and fully incorporate so the mixture is smooth and even.
Portion and Freeze
- Spoon the mixture into silicone molds or an ice cube tray, filling each cavity about three-quarters full. Press one blueberry into each mold if using.
- Tap the tray lightly to remove air pockets and smooth the tops with the back of a spoon.
- Place trays in the freezer for at least 2–4 hours or until fully firm.
Serve and Store
- Pop treats from molds and transfer to an airtight, freezer-safe container or zip-top bag. Keep portions small—offer as an occasional treat only.
- Thaw a treat for a few minutes at room temperature before serving if desired, or serve frozen for a cooling snack. Discard any uneaten portion left at room temperature for more than two hours.
Notes
Ingredients
Preparation
Feeding
Safety
Notes
