These baby breadsticks are among my most cooked recipes, and one of the only things my fussy 2 year old will consistently eat (she would happily exist solely on a diet of these, toast, and dairy free avocado chocolate mousse!). They are made using a sweet potato dough containing just 3 ingredients – mashed sweet potato, self raising flour and a vegan butter alternative. Easy peasy!
I’ve called this recipe ‘baby breadsticks’ because they work so well for baby-led weaning. But they are not just for babies! Toddlers will love them, they are perfect in a school lunchbox for older kids, and I regularly eat them for my lunch.
Which dietary requirements are these baby breadsticks suitable for?
This homemade baby breadsticks recipe is free from dairy, soy and egg, like all the recipes you’ll find on this website. They are a great option for babies and kids with cow’s milk protein allergy, soy and egg allergies. They are also nut free (but always check the ingredients on the butter alternative you choose).
The sweet potato dough used to make these breadsticks is vegan, so if you are looking for a vegan breadstick recipe you have come to the right place.
Are these breadsticks suitable for baby led weaning?
If you have been searching for a baby led weaning breadsticks recipe, look no further! These are easy for little hands to hold and softer than shop bought breadsticks. There is no added salt or sugar, and they don’t make that much mess (as it goes!). What else could you ask for?!
5 reasons to love sweet potato dough breadsticks!
- They freeze well and defrost in just a couple of hours, so you can make a big batch and put the leftovers in the freezer for a quick & easy snack another day.
- The sweet potato dough contains only 3 simple ingredients.
- If, like me, you’ve got a carb loving veg dodger on your hands then this is an easy way to get a bit of extra sweet potato into their diet.
- If you need a snack or light lunch to take out and about, these are perfect. They transport well, making them excellent for a picnic or a school lunchbox.
- If your little one likes helping out in the kitchen then this is a great recipe to get them involved with. Mashing the sweet potato and rolling out dough are both things toddlers can give you a helping hand with.
If you like this recipe, you may like these other baby led weaning favourites:
- Carrot cake cookies
- Gluten free chickpea pancakes
- Vegan carrot cornbread
- Sweetcorn and chickpea flour fritters
Baby breadsticks using sweet potato dough (Vegan)
- Rolling Pin
- Baking tray
- Large mixing bowl
- 150 g sweet potato, cooked and mashed
- 150 g self raising flour (use gluten free if required)
- 70 g plant based unsalted block butter alternative (I use unsalted flora plant block butter) slightly softened
Roasting the sweet potato:
- Your sweet potato can be cooked in advance and kept in the fridge until you are ready to make the breadsticks. I find the easiest way to do this is to put a large sweet potato (skin on) in the oven for 45 minutes at 200°C / 180°C fan.
- Once the potato is cooked you can scoop out the flesh and mash it up. You can also peel and steam, but I find the roasted sweet potato is tastier, and requires very little effort!
To make the breadsticks:
- Preheat the oven to 190°C / 170°C fan, then line a large baking tray with baking paper.
- Measure out the flour and mashed sweet potato into a large mixing bowl. Chop the softened (room temperature) block butter alternative into small pieces and add to the mixing bowl.
- Then, combine it all really well using your fingers, until there are no lumps and you have a ball of dough. If it is too sticky you can add some extra flour to make it easier to handle.
- Roll out the dough onto a well floured surface, also adding some flour to the rolling pin. You want to end up with a rectangle (ish) shape which is about 1cm thick. Slice your dough into strips about 2cm wide. I tend to go for a ‘rustic’ look (by which I mean, don’t spend too long trying to make them straight and smooth. I very much doubt your kids will appreciate your efforts haha).
- Place the strips on your baking tray, and then bake for 20 minutes, until they are risen and golden brown on top.
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.
- If you find the dough is very sticky, it’s absolutely fine to add a bit more flour.
- These are best eaten on the day of baking or the next day. Any which are not eaten can be frozen – they are really handy to have as part of the freezer stash for an emergency lunch box filler!
- Always check the ingredients in vegan butter alternatives. I have come across some which contain other allergens such as nuts.
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