[Baby Food] 023: Sweet Potato Egg Tarts

Name: [Baby Food] 023: Sweet Potato Egg Tarts
Total time: 1800 s
Yield: 6 servings
Ingredients: Roasted sweet potato 4.2 oz (120 grams); Quick oats 1 1/2 tablespoons (20 grams); Egg 1 (about 1.75 oz/50 grams); Infant formula 1/2 cup (110 ml)

涵涵 @yearn_pip70

Taste testers: 9 months old, 2.5 years old
Teeth: 2, 18
Texture: Soft and chewy, sweet, doesn't crumble. The older taste tester said, 'This is pretty tasty.'

涵涵 @yearn_pip70

Taste testers: 9 months old, 2.5 years old
Teeth: 2, 18
Texture: Soft and chewy, sweet, doesn't crumble. The older taste tester said, 'This is pretty tasty.'

Saved

Ingredients

30 minutes

6 servings

Roasted sweet potato 4.2 oz (120 grams)
Quick oats 1 1/2 tablespoons (20 grams)
Egg 1 (about 1.75 oz/50 grams)
Infant formula 1/2 cup (110 ml)

Saved

Steps

30 minutes

1

Grind the quick oats into a fine powder.
2

Peel the roasted sweet potato (from the night market or use any roasted sweet potato) and mix it with the oat powder. Knead until it forms a slightly sticky dough.
3

Divide the dough into 6 portions, about 3/4 oz (22 grams) each. Place each portion into a tart mold and press to shape. Set aside.
4

Beat the egg, then add the leftover infant formula and mix well.
5

Pour the egg mixture into the tart shells. If you have about 5 oz (150 ml) of egg mixture left over, save it for making pudding instead of overfilling the tarts.

【副食品】024：芒果布丁
6

Bake in a small toaster oven (without temperature control) for 5 minutes. Then, let the tarts sit in the oven while you prepare the pudding. After returning, if the filling is still liquid, bake for another 5 minutes.
7

Once the tarts are golden, leave them in the oven to cool completely before removing.
8

Run a bamboo skewer around the edge to loosen and remove the tarts. If the bottoms are a bit sticky, turn them upside down and bake for another 5 minutes.