Sweet potatoes…. I love you, I love you not

IMG_4493We hung out with our cousins one weekend this summer (well many weekends, but one particular weekend inspired this post). It was fun, and I discovered that their kid too used to love sweet potatoes and now turns his nose up at them. I’ve heard this strange story from other parents too. I understand sometimes liking things sometimes not, I understand liking only certain preparations of foods, but going from basically a sweet potato monster to absolutely refusing to eat them, this fairly typical toddler transition baffles me.

For us, and my cousin, this happened sometime before their 3rd birthdays. Now, just after their 4th birthday I am starting to see a sweet potato revival. I have continued to cook with and serve sweet potatoes. Usually accepting that the leftover sweet potato dish would be my lunch.

I really like sweet potatoes, it was the magical food on holiday plates. Cooked in generous amounts of butter and brown sugar candied sweet potatoes and I are good friends. Yet even prepared this way (with vegan butter) my children refused to touch them, I was baffled. I still am because I am drooling just thinking about these!

I tried mashing them with vegan butter, brown sugar, pumpkin pie type spices and still nope. I tried plain and boiled
(sometimes with toddlers the simpler the better) big nope. I tried in soups and stews, which worked only if accidentally ingested. I tried fries (only if the frozen variety, made by the grandparents and served with mayo). I roasted them in very shape I could think of (nope). I was out of ideas. Then my mother had a craving for sweet potato chips. So we made some. In the oven, with olive oil and salt. And 2 out of 3 preschool aged children ate them. (The lone hold out has since relented to these) We had a collective mom mouth drop and a way to make sweet potato chips for the future:

Sweet Potato Chips

serves: 6                prep time: 15minutes          bake time:40min approx

Ingredients:
3 sweet potatoes cut into chips, carefully!, with mandolin or by hand
1-2  tsp olive oil
1 tbsp kosher salt
1 tsp fresh ground pepper

Method:
Pre-heat oven to 400
Lay sliced potato out on a parchment paper lined baking sheet (you may need to make 2 batches) sprinkle half the salt and the pepper over the potatoes drizzle the oil over them toss with your hands to coat them all toss with rest of salt and the lay in a single layer on the baking sheet, any that don’t fit just keep aside for the next batch.
Bake for about 45 min turning once or twice, watch carefully as they go from perfect to burnt very quickly. They are still a little soft when “perfect” allow to cool a few minutes on a cooling sheet or wooden board. They will crisp up a bit more as they cool.

Easy, healthy (use other seasonings, or salt preparations like herbamare to cut back on the sodium content), and sweet potato hating kid approved!

Since this particular weekend, homemade sweet potato chips and fries go over extraordinarily well. We even had a french fry dinner.

 

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