Sweet Potato Castella
15-Month-Old Baby Snack: Soft and Moist Sweet Potato Castella Recipe (No Sugar Added)
This is a wonderfully moist and tender baby-friendly sweet potato castella made with naturally sweet roasted sweet potatoes, meaning no added sugar is needed! It’s a delicious and healthy treat perfect for little ones.
Ingredients- 110g roasted sweet potato (peeled weight)
- 2 eggs
- 65g milk
- 10g coconut oil (or melted unsalted butter)
- 60g almond flour
- 20g cake flour (or pastry flour)
- 20g milk powder (or skim milk powder)
- 2g baking powder (approx. 1/2 tsp)
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly and roast them whole, with skins on, in an oven or air fryer until tender. Once cooked, peel the sweet potatoes and let them cool slightly. (They are easier to mash while still warm.)
Step 2
Prepare two clean bowls. Carefully separate the eggs into yolks and whites, placing them in their respective bowls. Add the roasted sweet potato to the bowl with the egg yolks.
Step 3
Using a spatula, mash the sweet potato and mix it with the egg yolks until well combined and smooth. Ensure there are no large lumps of sweet potato.
Step 4
Add the milk to the mashed sweet potato and yolk mixture. Stir well with the spatula until all ingredients are smoothly incorporated.
Step 5
In a separate bowl, combine the almond flour, cake flour, milk powder, and baking powder. Sift these dry ingredients together two to three times. Sifting helps prevent lumps and results in a lighter, more tender castella.
Step 6
Add the coconut oil to the sweet potato mixture. Then, add all the sifted dry ingredients. Mix quickly with the spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the castella tough.
Step 7
Using an electric mixer or whisk, beat the egg whites until stiff peaks form. Start on low speed and gradually increase to high. The meringue should be firm and glossy, holding its shape when the bowl is inverted.
Step 8
Gently fold about one-third of the stiff meringue into the sweet potato yolk batter. Mix lightly to loosen the batter. Then, add the remaining meringue in two more additions, folding carefully after each addition to avoid deflating the meringue. The goal is to incorporate the meringue without losing air.
Step 9
Continue to gently fold the batter until just combined, making sure to scrape the bottom and sides of the bowl with the spatula to ensure no meringue streaks remain. The batter should be uniform and smooth, as shown in the picture.
Step 10
Lightly grease the inside of your baking mold(s) with melted butter or coconut oil. This will help the castella release easily after baking.
Step 11
Pour the batter into the prepared mold(s), filling them about 80-90% full. Overfilling can cause the batter to spill over during baking. If using silicone molds, greasing may not be necessary. This recipe works well in mini pound cake molds, muffin tins, or any oven-safe container.
Step 12
Bake in a preheated oven at 175°C (350°F) for approximately 25 minutes. A skewer inserted into the center should come out clean.
Step 13
Enjoy your delicious, moist, and tender sweet potato castella! It’s naturally sweet from the roasted sweet potatoes, making it a perfect and healthy snack for babies that you can feel good about serving.
