I first made cheesy potato cups for Joshua when he little and he looooved them. They’re really soft to chew/gum but are easy to hold too, so they’re perfect finger foods for little ones. . I love how sweet and soft parsnip goes when cooked so I decided to add some to the original potato mix and it turned out great. . I also added a little cream cheese to the mix too as it needed using up - this is optional though, just using grated cheese works fine. . I made these cups quite thin so that Isabelle (currently 7 months old) could handle them, but you could make them deeper for slightly older children. . The ingredients are... 🍠1 cup of grated sweet potato and parsnip 🧀1/2 cup of grated cheddar cheese 🥚1 egg, beaten 🍃herbs or spices of your choice (I added a good sprinkling of ground cumin) . To make... - mix all ingredients together - divide into muffin cases (I use silicone as it’s non-stick) - bake at 180’C for approx 20 minutes until cooked through. (If you’re making them quite deep then you may want to cook them covered for the first 20 minutes and then cook for a further 10 minutes uncovered. - leave to cool before removing from their muffin cases . Eat fresh, refrigerate or freeze. . 👶 suitable from 6 months. Cut into fingers / smaller pieces for little ones. . Enjoy x . . ❄️ Freezing tips: . Whenever I freeze individual items like this I just lay they on a tray open in the freezer for 30mins - 1hr until hard. Then I pop them straight into a freezer safe bag or Tupperware. . This stops them sticking together and doesn’t use any unnecessary cling film / foil / other packaging. . To serve from frozen I usually defrost in the fridge overnight and reheat in the oven, but for small items like this you could reheat straight from frozen too. . These could be eaten cold from the fridge or at room temp too.