Wash the sweet potato, peel it, cut into small pieces, and steam or boil until cooked.

While hot, mash the sweet potato. Note: Do not mash the sweet potato when it has cooled.

Wash and finely chop the bell pepper, onion, and mint. Tear the unsalted cheese into small pieces.

Mix the bell pepper, onion, mint, cheese, and ghee butter into the bowl with the sweet potato. Mix while the sweet potato is still warm to keep the cakes soft.

Shape into round, flat cakes of your desired size.

Preheat the oven to 212°F (100°C) before baking the cakes.

Line a baking tray with parchment paper. Bake the cakes for 15 minutes at 302°F (150°C).

And you're done! The cakes are soft and chewy, not hard.

Note: If you don't have an oven, you can pan-fry the cakes on both sides. For babies doing baby-led weaning, add more oats to make the cakes slightly firmer.