Roasted Yam Wedges For Everyone (and a little bit on feeding babies, too)

I have a sweet little six month old now and she is devouring every single thing I feed her. For my first daughter, I followed the baby-led weaning method when starting solids. To make sure she got enough iron, I also spoon fed her fortified rice cereal. Now that I know more about nutrition and digestive development in babies, however, I know that feeding her well raised, grass-fed meat is a better alternative to feeding her grains (like fortified rice cereal) because her body can’t easily digest grains yet. So this time around, I am spoon-feeding her locally raised, grass-fed beef mixed with homemade bone broth (I’ll do another post on making that later!). But, I still love baby-led weaning because she absolutely wants to grab the spoon and wrestle food into her own mouth, and baby-led weaning encourages that! Plus,  I don’t really love standing there spoon feeding her, either.

But, I digress! In addition to giving her good quality beef ‘porridge’, I also feed her lots of food that we eat too because it is so much simpler than making meals for everyone individually. One of her (and my!) favourites is roasted yams. I use organic yams because those of us with lots of teeth will be eating the skin (I will peel them for the babe until she has enough teeth to chew them effectively, but peeling after cooking is much easier!).  Cooking them with the skin on is also a sure fire way to get extra fibre, beta-carotene, potassium, and iron – all kinds of good-for-you stuff! Once they are good and scrubbed, I drizzle them with avocado oil and sprinkle them with spices before roasting them until they are soft enough to gum :). This time around, I had some leftover 10 spice powder from Oh She Glows that I sprinkled on top. She’s gonna love them! And hopefully you do too!


Roasted Yam Wedges

Crispy, salty-sweet, yam wedges sure to delight everyone!

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 4 jewel yams (cut into quarters, legthwise)
  • 3 tbsp avocado oil
  • 2 tbsp 10 spice powder from Oh She Glows


  1. Preheat oven to 350 degrees

  2. Line your biggest baking sheet with parchment paper

  3. Put yams on the parchment-lined baking sheet. Drizzle them with oil and sprinkle them with spices.

  4. Using your hands, coat each wedge with the oil/spice mixture until they are well coated.

  5. Bake for 40 minutes!

  6. Let them cool slightly. Then stand at the counter and eat them. Or share them with your kids if you don't eat them all first!