Abstract: The nutritional and sensory properties of infant weaning food developed using sweet potato, cowpea and peanut flours were investigated. The flours were combined in specific ratios (sweet potato: 60, 65, 70%, cowpea: 25, 15, 15% and peanut: 15, 20, 15%) to produce three weaning foods which were compared with a commercial weaning food brand. The results of the nutritional properties revealed a significant increase (p<0.05) of crude protein ranging from 18.9±3.2-38.5±8.4% (dry matter basis), ash content (2.8±0.8-3.6±1.8%), fat (2.4±0.3- 7.8±3.2%), crude fibre (2.8±0.7-4.8±0.8%) and carbohydrate (42.3±8.0-62.5±3.9%). The values were comparable and in the range of the literature values. The addition of cowpea and peanut flours increased the protein content but decreased the sensory qualities of the weaning food. Fortification with <25% cowpea and 15% peanut flours was acceptable. The results indicated that sensory characteristics of the sweet potato based products were comparable to the commercial baby food, Nutrend^® used in Nigeria.