Sweet Potato Teething Biscuits – Yummy Toddler Food

Learn how to make nutritious and comforting Sweet Potato Teething Biscuits for baby with this easy method. These baby rusks are soft and a great for babies 6 months and up.

I’m always looking for nutritious baby food options that are easy to make at home and these Sweet Potato Teething Biscuits fit the bill. They’re easy for baby to hold, chewing and gnawing on them can soothe gums, and they can be a homemade baby snack to have in the mix.

Teething biscuits are designed to be easy for babies to gnaw on and dissolve, and these have the texture of soft crackers that soften as baby chews on them.

(You may also like Baby Cookies, Baby Pasta, and Sweet Potato Baby Food.)

Ingredients You Need

To make this teething biscuits recipe, here’s a look at what you need to have on hand so you’re ready to go.

• Whole wheat flour: This provides whole grains and ensures that the teething biscuits bake through properly with the moisture from the puree.
• Unsalted butter (regular or plant-based): You can use either type of butter according to what works best for your family.
• Milk: I prefer to use unsweetened plant milk when baking for baby, but a small amount of whole milk is also a fine option.
• Sweet potato baby food: Mashed roasted sweet potato helps the mixture bind without egg and adds flavor, vitamins, and moisture.
• Optional: Vanilla extract, spices such as cinnamon, ginger, nutmeg, or Chinese five spice.

TIP: You can also use self-rising flour and skip the baking powder if you’d prefer.

Step-by-Step Instructions

Here’s a look at the steps involved in this teething biscuits recipe. Scroll down to the bottom of this post for the full information, including the amounts and the timing.

Step 1. Add the butter and flour to a bowl. Mix to form crumbs. Add the rest of the ingredients and mix gently until the dough forms.

Step 2. Roll flat with a rolling pin. It’s easiest to do this between sheets of parchment paper.

Step 3. Cut out and place on a baking sheet. Brush with egg yolk if desired.

Step 4. Bake until lightly golden brown. Let cool.

Frequently Asked Questions

Best Tips for Success

• Store cooled biscuits in an airtight container in the fridge for up to a week. Heat very briefly before serving to soften slightly.
• Freeze cooled biscuits in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature.
• In this recipe, you can use mashed ripe banana, pumpkin baby food, or 1 egg in place of the sweet potato.
• Use 1 cup self-rising flour instead of the whole wheat flour and the baking powder if desired.
• To make this recipe gluten-free, use 1 cup oat flour in place of the wheat flour.
• Lightly flouring the parchment paper will help to prevent the batter from sticking.
• You can cut these into rectangles, circles, or any other shape you like that’s easy for baby to hold.
• Sit with baby while they suck on their biscuit. Watch for them getting any large pieces into their mouth and remove as needed.
• Find my full guide to Toddler teething, Baby Led Weaning foods and my favorite Early Finger Foods for Baby.
• You may also like my Master List of Baby Snacks.

I’d love to hear what you think of this recipe if you try it, so please rate and comment below!

Cook ModePrevent your screen from going dark

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

• Add the flour, butter, and baking powder to a medium bowl. Mix together with a fork (or clean hands) to form crumbs.

• Add the sweet potato and milk and use a spoon to mix together. The batter will be thick.

• Gather the batter into a ball and place onto a sheet of lightly floured parchment paper. Sprinkle with a little additional flour and place another piece of parchment on top. Roll out the dough between the parchment to about 1/4-1/2-inch thick.

• Cut out rounds or cut into 1×4-inch rectangles. (I used a 2-inch round cookie cutter.) Place onto the prepared baking sheet. Re-roll the dough as needed to finish cutting out the biscuits.

• Optional: Brush each biscuit with a little egg yolk.

• Bake for 20-22 minutes, or until golden brown around the edges and on the bottoms. Remove from the oven and let cool on the baking sheet.

• Store cooled biscuits in an airtight container in the fridge for up to a week. Heat very briefly before serving to soften slightly.
• Freeze cooled biscuits in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature.
• Swap in mashed banana, pumpkin puree, or 1 egg for the sweet potato.
• Use 1 cup self-rising flour instead of the whole wheat flour and the baking powder if desired.
• To make this recipe gluten-free, use 1 cup oat flour in place of the whole-wheat.
• Lightly flouring the parchment paper will help to prevent the batter from sticking.
• Add ½ teaspoon cinnamon for additional flavor if desired.
• You can cut these into rectangles, circles, or any other shape you like that’s easy for baby to hold.
• Sit with baby while they suck on their biscuit. Watch for them getting any large pieces into their mouth and remove as needed.

Calories: 91kcal, Carbohydrates: 10g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 54mg, Potassium: 58mg, Fiber: 1g, Sugar: 1g, Vitamin A: 641IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg

This post was first published April 2021.