I’m a mom so one of my very important jobs is to feed my kids and I think I do it well. My kids write things like “You’re a good cook” on Mother’s Day cards and they tell me stuff like “microwave Kraft Dinner looks disgusting” because they know I like to hear them trash processed foods.
I like to tell people that my son is a beautiful eater. At 11 he’ll eat anything you put in front of him, except lettuce (I guess it’s a texture thing). It’s a joy to watch him eat.
Until last night.
Yesterday he was fitted with an orthodontic thing – like a retainer with a little lock in the middle. And I have the tiny key. One little turn every morning. It’s like assembling something from Ikea and for some reason reminds me of The Borrowers. If I lose the key they said I could use a paper clip. (Would you poke a paper clip into your child’s mouth?)
He said it doesn’t hurt, it’s just that his mouth feels full and that there’s too much stuff in there to deal with chewing food. So last night, instead of supper, he had a banana mango smoothie with yogurt. It was very good. But a child can’t live on smoothies for a month so tonight I’m making him sweet potato wedges. They stay soft enough that you don’t have to do a lot of chewing to get them down. And they’re tasty and nutritious.
If chewing isn’t a problem for you, feel free to cook them longer than I have suggested below.
Chili molasses sweet potato wedges
- 4 medium sweet potatoes cut into wedges
- 1 1/2 Tbsp. olive oil
- 1 Tbsp. Crosby’s Fancy Molasses
- 1/4 to 1/2 tsp. salt
- 1 tsp. brown sugar
- 1 Tbsp. chili powder
- ¼ tsp. dried chipotle peppers (or more if you like heat)
- Combine coating ingredients and toss with the sweet potato wedges (you might have to use your hands to coat the wedges evenly) .
- Spread in a single layer on a parchment-lined baking sheet. Bake at 400 F for 20-30 minutes, turning at least once.
- Serve hot, sprinkled with a bit of salt.