Sweet potato trail fuel cum baby dessert
Would a rose by any other name smell just as sweet? That’s debatable. Because, baby food called something else (like soup, for instance) tastes a whole lot better. Unless you’re a baby, in which case the reverse is true.
We’ve hit an exciting time as a family, and it features *FAMILY DINNER*. How rife with oxymoron can a daily routine be? It’s nothing less than relaxed chaos, magical mess, giggling screams, and loving frustration. It’s edible paintball, and I love it.
Little Monkey’s developing palate is thus far exhibiting boldness, flexibility, and a penchant for greens…for now. For now, it makes my heart sing. He eats curry, spice, lentils, quinoa, turnip, parsnips; loves peas, green beans, broccoli. He does have a sweet tooth–nothing can outrank the likes of watermelon, apple, banana, and especially pear.
What with eating all together at the table with minimal prep time, we’re eating a lot of adapted baby food recipes these days. This week, it caught me by surprise when one of Dave’s Leadville prep portables became a hit on the baby tray, and I just had to share. The short and sweet: another Allen Lim recipe, Sweet Potato cakes, only I used 2 tablespoons olive oil instead of butter, and made more than double by baking in regular muffin tins as opposed to tart. The result? Easily one of Dave’s top picks for trail fuel (tested twice this week) and baby rice- sweet potato pie in one. Bonus, very little effort to make. Feels like Thanksgiving.
Why is this portable so super fantastic in baby’s estimation? Lots of reasons, I suspect: appealing orange color, soft form that can still be grabbed and smushed, and the sweet-but-not-too-sweet chewiness of it. And besides all that, it’s one of an infinite span of things, large and small, he’s going to want to do just like Daddy. Happy first Father’s Day to my Sweethearts! xo
Sweet Potato Cakes (trail and bonus baby food)
Adapted slightly from Allen Lim’s Feed Zone Portables
- 2 medium sweet potatoes, peeled and cubed
- 2 eggs
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/4 cup brown rice flour
- liberal shake cinnamon
- dash sea salt
- 1 cup cooked rice
- Preheat the oven to 400 degrees F. Coat a regular 12- muffin tin with cooking spray.
- In a saucepan or skillet, cover the sweet potatoes with water. Bring to boiling, reduce heat, cover and simmer until fork tender.
- Place sweet potatoes, eggs, oil and maple syrup in a food processor and pulse until smooth.
- Add flour, cinnamon and salt and pulse to combine.
- Transfer mixture to a bowl and stir in rice.
- Spoon mixture into muffin tin, filling each about 2/3 full. Bake approximately 20 minutes, until centers are set.