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    Home » Baby Led Weaning

    Sweet Potato Tomato Sauce

    By Robyn | Published: Jul 31, 2018 | Modified: Mar 5, 2022

    TO THE RECIPE
    sweet potato sauce in 3 different bowls with grey towel draped around them all
    This easy veggie packed sweet potato sauce is so versatile and one that the whole family – baby included! – will love.
    three different bowls and glasses filled with sweet potato sauce with grey towel draped to the right of the image
    Sweet Potato Tomato Sauce

    This vegan sweet potato sauce is a baby led weaning sweet potato recipe I began making when Mini Jones was little. Using sweet potato in a tomato sauce is a great way of making a delicious tomato sauce without adding any processed sugar. The sweetness of the potato balances the sharpness of the tomato, instead of adding a pinch of sugar to your sauce. Sweet potatoes also make the sauce rich and creamy, in a healthy way!

    Shh! This sweet potato sauce is a hidden vegetable pasta sauce with 6 different vegetables blended into this sauce, it is a great way of increasing the vegetable intake into your child’s meal. Whilst it is always good to show them a variety of vegetables on their plate, sometimes it’s just not feasible! Blending the vegetables this way to get a smooth sauce also helps those who struggle with the texture of vegetables.

    This veggie packed sauce can be used in a variety of dishes:

    • As a vegetable sauce for pasta (cheese optional, for meat eaters some ham, cooked bacon or leftover roast chicken would make a tasty meal).
    • Smear on pizza base of your choice – either homemade dough, or use pitta bread, flatbread or naans. Add a handful of grated cheese, and you have yourself a quick pizza that kids love – and one with all those veggies in it.
    • Cook eggs in the sauce, shakshuka-style

    Serve the sauce as an alternative to tomato sauce/ketchup, with fish fingers, Garlic Mushroom Quinoa Bites, Vegetarian Sausage Rolls

    It is a versatile dairy free sauce that uses simple ingredients and can be altered to use what’s in season, and therefore is a healthy, budget friendly recipe to have to hand. Zucchini (courgette) expensive – then add an extra carrot or pepper, swap the red pepper (capsicum) for a green one (although this can make the sauce a dull brown red rather than bright red which is something to bear in mind if serving it to kids.

    sweet potato sauce in bowls with spoons
    Sweet Potato Sauce

    Serving this sweet potato sauce for BLW:

    Either stir into soft cooked pasta, or serve as a dip with the cooked pasta served on the side.

    Can I make the sweet potato sauce ahead?

    Yes, it will keep in the fridge for up to 3 days.

    Can I freeze the sweet potato sauce?

    Yes you can! I like to make a big batch and freeze in portions. It defrosts quickly, and is far healthier than a bought tomato sauce high in salt and sugar.

    Make it Your Sauce:

    Mix up the vegetables: add an extra carrot rather than zucchini, or yellow capscium. You can use green capsicum but bear in mind that too many green vegetables can make the sauce look brown red rather than bright red.

    Like Spice: Add a pinch of dried chilli flakes

    If you like this recipe, you may also like:

    Avocado Spinach Pesto  – a dairy free and nut free pesto, another great baby led weaning pasta sauce
    Roast Vegetable Sauce  – a lentil based sauce
    Veggie Packed Lentil Bolognese – even the most avid meat eaters in our house love this!
    Coconut Chickpea Curry – a toddler friendly rich and creamy vegan curry
    Satay Pumpkin Curry – another kid friendly creamy vegan curry
     

    three different bowls of sweet potato sauce on grey towel with two blue spoons
    Sweet Potato Sauce

    Sweet Potato Sauce

    Author: Robyn

    This versatile veggie packed sauce is a great sauce to keep in the freezer to make a quick mid week meal the whole family – baby included! – can enjoy!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Course baby led weaning, Dips | Sauces, Freezer Friendly, sauce
    Cuisine International
    Servings 4 people
    Calories 116 kcal

    Ingredients
      

    • 1 teaspoon olive oil
    • 1 clove garlic crushed
    • 1 medium red capsicum/pepper roughly diced
    • 1 medium zucchini/courgette roughly diced
    • 1 medium carrot peeled and roughly diced
    • 1 medium sweet potato roasted/steamed *
    • 1 tablespoon tomato puree
    • 400g (14oz) tin tomatoes no salt added
    • 1 bay leaf
    • 240ml (1c) water/stock

    Instructions
     

    • Heat the oil in a medium saucepan over a medium heat, and gently fry the garlic, capsicum, zucchini and carrot until soft.
    • Stir through the tomato puree, then add the tomatoes, bay leaf and stock and simmer for 10 minutes.
    • Add the sweet potato and simmer for a further 5 minutes, then take off the heat and blend until smooth.

    Notes

    *  to steam the sweet potato, peel and cut into 2-3cm (½ inch) cubes. Steam for 7-10 minutes, until tender.

    Nutrition

    Calories: 116kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 183mgPotassium: 744mgFiber: 5gSugar: 10gVitamin A: 11830IUVitamin C: 59mgCalcium: 70mgIron: 2mg
    Keyword sweet potato, tomato sauce, veggie packed bolognese

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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