Oh my! Kids are difficult with food. Sometimes.
Well, actually most of the time…
So I have to be fully inventive, to have them, at least in my mind, sufficiently nourished. The perfect dish would be then, one in which anyone of my “jewels” could find at least one ingredient they like. A breakable-into-parts dish to be preferred.
So I’ve created this Multi-purpose Sweet Potato Pie, in which you could easily dislodge the potato from the sweet potato puree basis and vice versa, leaving no orange traces on the white of the potato which could prove disastrous. It could be eaten straight and whole of course, and there are those who just adore it like that, but the option to separate each part is for me a real life saver.
For a slide show version (funnnn!) click here.
Multi-purpose Sweet Potato Pie Recipe
Ingredients
1-2 sweet potato
1-2 Potatoes
1 egg
1/4 tsp. brown sugar
salt
garlic powder
dry parsley
olive oil
Preheat your oven to 180-200 c°
Peel the sweet potatoes.
Cut them in big chunks
Cook in plain water for about half an hour. Drain the water out.
Add the brown sugar, and the salt, and mash together with a spoon.
Then break the egg and mix it in.
Do NOT put pour the egg in before initial mashing, or it will solidify because of the heat, and become an omelette…
Put a sheet of parchment paper into a baking dish and pour in the sweet potato puree.
Peel one or two potatoes. Slice them into circles, about 50 mm thick. Place them one next to the other on the sweet potato puree. Place them upon the puree but DO NOT PUSH THEM IN! Remember your goal – to keep each ingredient fully distinct, for the dissection ceremony to be performed later at meal by your kids!
Sprinkle with salt, garlic powder and dry parsley, and then thoroughly with olive oil.
Bake for about one hour, until the potatoes look ready: golden-brown.
Success? Tell me about it!
Any questions or comments? I’d love to hear from you!
Just scroll down to where it says: LEAVE A REPLY and leave me a message.
Shabbat Shalom and bon appetit!
Myriam
