Thursday, August 9, 2007

Sweet Potato Casserole: It’s as yummy as pie!















Mikey has loved pureed sweet potatoes ever since he started eating them at five months. The tuberous roots pack in big doses of carotenes and vitamins C and B6. Read page 461 in Super Baby Food, where I learned how to choose sweet potatoes and about the different varieties.

When Mikey turned 10 months, I decided to make this casserole to add a little variety to his sweet potato diet. This was the first casserole recipe that I made from Ruth’s book. It was an instant hit with Mikey and it’s still one of his favorite dishes. Mikey finishes off a half of this casserole in one sitting.

Sweet potato casserole is so easy to make and requires so few ingredients that I can whip it up fast. Remember to double the recipe and freeze a pie to save time.

2 sweet potatoes
1 egg
½ cup whole milk yogurt
2 tablespoons parsley

Wash, prick, and stick 2 sweet potatoes in the microwave. I have a button called “Potato” on my microwave so I just use that to cook my potatoes. Beat an egg in a large bowl. Then scoop out the potato meat from the skin into the bowl. Add ½ cup whole milk yogurt. Throw in 2 tablespoons parsley and you’re done. Cook in a pie dish at 375 degrees for about 45 minutes. I know the casserole is done when it starts to brown a little on the top.

If I don’t have parsley, this casserole survives, but I usually have frozen cubes of the herb in the freezer. I like to use Italian parsley because it’s less bitter. If you’re using fresh parsley, chop it into tiny pieces—babies don’t like to eat leafy stuff!

Parsley doesn’t only make my casserole look pretty; it’s also extremely rich in chlorophyll and carotenes. Chlorophyll and other compounds in parsley have been shown to inhibit the cancer-causing properties of fried foods (Murray). I like to keep fresh sprigs of parsley in a cup of water on my kitchen counter so it’s always available to sprinkle onto all sorts of food. When it starts to go bad, I puree it with water and stick it in the freezer.

3 Comments:

Anonymous said...

hi. i'm a big ruth yaron fan, too, and tried this casserole tonight for my daughter. how did you get yours to appear so cake like and gorgeous? mine was quite gooey with a consistency similar to the way i usually serve it- mashed up with a little yogurt. any advice would be much appreciated as i was really hoping for another spin on sweet potatoes... too much potato? not enough and too much yogurt? what do you think? thanks!
-avz-

Thais said...

Hmmm. So hard to tell from over here. I know eggs make things stick together. So, maybe it's too much ingredients in relationship to the egg quantity. Or, maybe it's the cook time. Try cooking it a bit longer. Your oven might cook different from mine.

Anonymous said...

thanks for the advice. i cooked it 45 min. then another 10. then another 10. then another. you get the picture! maybe my sweet potatoes were large. i will add another egg next time and keep my fingers crossed. i enjoy your recipes. thanks for the blog! take care. -avz-

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