Sweet Potato Teething Biscuits

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, Pumpkin Pancakes, Sweet Potato Muffins, 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. Sign up for our email updates to get tips and ideas sent to your inbox.

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.

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!