Helen’s sweet potato & red pepper stew

Name: Helen’s sweet potato & red pepper stew
Total time: 1 h
Yield: 400g
Ingredients: 1 small sweet potato (150g); 1 small onion; 1 carrot; 1 small red pepper; 3 sprigs of fresh flat-leaf parsley; ½ tablespoon olive oil; 1 x 400 g tin of chopped tomatoes; 60 g frozen peas

Simple, affordable recipes for complementary feeding

Makes 400g

Cooks In1 hour

DifficultySuper easy

Tomato Potato Sweet potato

Tap For Method

Ingredients

1 small sweet potato (150g)
1 small onion
1 carrot
1 small red pepper
3 sprigs of fresh flat-leaf parsley
½ tablespoon olive oil
1 x 400 g tin of chopped tomatoes
60 g frozen peas

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

Peel and dice the sweet potato. Cook in boiling water for 15 minutes, or until tender, then drain.
Peel and finely chop the onion and carrot, then deseed and dice the pepper. Pick and finely chop the parsley leaves.
Heat the oil in a medium pan on a medium heat, add the onion and fry for around 8 to 10 minutes, or until softened. Add the carrot and pepper, then cook for a further 5 minutes.
Pour in the tomatoes, add ½ a tin’s worth of water, then cook with the lid on for 25 minutes, or until the vegetables are soft.
Add the sweet potato, peas and parsley, then cook for 1 minute, or until warm through.
Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.

Tips

Finger food to serve alongside: rice cakes