I made Baked Sweet Potato Fries this week and continued with some of our previous creations such as pancakes and spinach bites from the freezer. Mixing things with porridge is getting more and more as well.
- Baked Sweet Potato Fries These are another great way to get a mushy vegetable in tiny little fingers. Get creative with the seasoning…you can’t go wrong.
- 2 large sweet potatoes
- 2 Tbsp butter, melted
- 1/4 tsp cinnamon
- Dash ground nutmeg
- Heat oven to 425°F
- Lightly coat baking sheet with olive oil and set aside.
- Scrub potatoes; cut lengthwise into quarters, then into wedges or the size pieces you desire.
- Mix melted butter and spices in a bowl and toss potatoes to coat.
- Arrange potatoes in a single layer in pan.
- Bake for 20-30 minutes or until brown and tender.
I stored these in the refrigerator and reheated for a few lunches and dinners this week.
- Super Porridge Varieties We’ve been mixing up different combinations for the past few weeks and some things seem to be working out really well. Here are just a few ideas to get started.
- oats + apples + cinnamon (a breakfast staple)
- brown rice + lentils
- brown rice + garbonzo beans
- oats + tahini
- brown rice + lentils + yogurt + fruit
WHAT I LEARNED
Think about what size you make your pieces. I ended up cutting mine after reheating, which was fine, but I could have just done that better in the beginning.
The boys loved these. They have always loved sweet potatoes. The pancakes continue to be a big hit with just a little butter spread on top and they still enjoy the spinach bites as well.
The baked sweet potato fries are another great addition to our healthy foods. Both the pancakes and spinach bites seemed to freeze, thaw, and reheat well. The Super Porridge is a great, great thing. I’m on the edge of my seat for the boys to be able to use spoons and feed it to themselves!
Please share your thoughts or ideas.