1. Preheat the oven to 200°C (conventional). Wash and peel the sweet potato. Cut it into batons about 1–1.5 cm thick and 6–8 cm long (easy for small hands to hold).
2. Place the sweet potato batons on a baking tray lined with parchment. Toss with all of the olive oil so they are lightly coated. Spread in a single layer and bake for 20–25 minutes, turning once midway, until the outside is slightly golden and the inside is very soft when tested with a fork.
3. While the sweet potatoes bake, prepare the peas: steam or boil the peas for about 4–5 minutes until very soft (80 g). Drain and let cool slightly. For baby-led weaning, mash lightly with a fork so there are some whole peas left for grasping but the mixture is soft enough to gum.
4. Check the tilapia for any bones and remove them. Pat the fillet dry with a paper towel, then cut into strips roughly the same length as the sweet potato batons and about 2 cm wide. If the fillet is thin, you can leave larger pieces for the child to hold and flake small pieces for older toddlers.
5. Cook the tilapia: either place the fish strips on the baking tray in the oven for the last 10–12 minutes of sweet potato cooking (until opaque and cooked through), or pan-fry gently over medium heat for about 3–4 minutes per side with a tiny extra drizzle of olive oil if needed. Do not add salt. Ensure the fish reaches a safe, opaque texture and flakes easily with a fork.
6. When everything is cooked, allow to cool to a lukewarm temperature. Flake a small piece of fish to check for any missed bones. Offer the tilapia strips, sweet potato fingers and a small pile of lightly mashed peas together on a plate. Encourage self-feeding; supervise closely and make sure the child is sitting upright.
7. Portion suggestion: for a 10+ month toddler serve about 60 g cooked tilapia, 150 g sweet potato (cooked weight as prepared above), and 80 g peas; adjust amounts to your child’s appetite. No added salt or strong spices — the natural flavours are appropriate for this age.

Summary

A simple baby-led weaning dinner of baked sweet potato fingers, soft peas (lightly mashed) and mild tilapia strips. All pieces are sized for small hands to grasp and for safe gumming rather than pureeing.

Storing

Store cooked components separately in airtight containers in the fridge for up to 24–48 hours. Reheat thoroughly until steaming and then cool to a safe lukewarm temperature before serving. Do not reheat fish more than once.

Allergies & Notes

Fish is a common allergen—introduce tilapia on its own first if you are unsure about allergies. Do not add salt or honey for infants under 1 year. Always check for any small bones in the fish and test temperature before serving. Supervise the baby while eating.

Side effects

Watch for any signs of allergic reaction (rash, vomiting, swelling, difficulty breathing). If you suspect an allergic reaction, seek medical help immediately. Because this is solid finger food, ensure the child is seated upright and supervised to reduce choking risk.