Starting at one end make 1/2" vertical sliced cuts around the sweet potato so that the whole piece is now cut into 1/2" strips. (Isn't that always the case!) These sweet potatoes, soft on the inside, crispy on the outside with a touch of spice and sweet that makes them addictive - yet healthy all at the same time!Ĭut potatoes in half, lengthwise and place flat side down on the cutting board. Savory or Sweet but found that overall it was the combo that was the best.
When tasked with making my kids french fry tasting sweet potato fries, I attempted many variations. Simply poke with a fork, bake for 1 hour and voila! - healthy baby food! Not sure if more of it ended up on their faces or in their mouths but they loved it! I made all their baby food from scratch and the sweet potato was one of the easiest to master. My mom certainly never cooked one and my first exposure was likely covered in marshmallow fluff anyway so the sweet potato was somewhat indistinguishable. I would see them at friend's houses on Thanksgiving but that was it. Growing up, sweet potatoes were never part of any family dinner that I recall. But because they are a sometimes food in our family I have had to create some other fun "french fry-like" variations that still appease my kids without all the fat and grease. It's a taste that is hard to imitate and harder to healthify and really, in moderation, we shouldn't have to. Nothing really beats a crispy, fresh french fry. Once the oven is preheated, place the broccoli and the remainder of the mixture onto the HOT baking sheet and cook for approximate 15-20 minutes, tossing once until the broccoli is cooked and lightly browned. Add the broccoli to the bowl and toss well. In a small bowl, combine all the other ingredients and whisk well. You should get about 8-10 pieces in 1 head of broccoli. Peel the base (stem) of the broccoli and cut into long pieces (it's OK to eat the stems this way!). Put a rimmed baking sheet into the oven and preheat the oven to 475. 1 head of broccoli, thoroughly washed and separated.I have given this recipe out to many parents after their kids asked for it- now that is a great feeling- kids actually requesting broccoli! I hope this one becomes a replacement for the steamed broccoli in your house like it has in ours so that you too can actually begin enjoying this delicious veggie again!
This is a recipe we make often at Wholesome Tummies and it's one that kids actually request by name. Roasting elevates the flavor of the food by caramelizing the sugars so they are brought to the forefront, creating a sweeter, more bold flavor then you could ever get with a pot of boiling water. The all-too-often used steaming (or as I like to say, "murdering") of veggies gets the job done, but leaves us with a hardly edible, mushy veggie that gets passed over on the plate on the way to the potatoes. Roasting is such a simple cooking technique but often hurried parents forget about it in crunch time. It was my daughter who lifted it up and said "Mommy, I'm eating a TWEE" and there you have it, Roasted TWEES was officially named! so when it came time to experiment with Broccoli, their moniker came directly from the kids themselves.
Kale Chips became Green Potato Chips or Dinosaur Chips, an assortment of veggies we call "Eating your Rainbow" etc. Oh the cute names we moms conjure up to try to entice our kids to eat something new!