Helen’s sweet potato & red pepper stew

Simple, affordable recipes for complementary feeding

Helen’s sweet potato & red pepper stew

Helen’s sweet potato & red pepper stew

Serves Makes 400g
Time Cooks In1 hour
DifficultySuper easy
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  • 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
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  1. Peel and dice the sweet potato. Cook in boiling water for 15 minutes, or until tender, then drain.
  2. Peel and finely chop the onion and carrot, then deseed and dice the pepper. Pick and finely chop the parsley leaves.
  3. 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.
  4. 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.
  5. Add the sweet potato, peas and parsley, then cook for 1 minute, or until warm through.
  6. Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.


Finger food to serve alongside: rice cakes