This Thanksgiving bring your young children into the kitchen with you while you prepare this easy, delicious and fun to look at side dish. Sweet Potato Boats will encourage even the pickiest vegetable eater to chow down on such a nutritious food. Thanks to Todd Adelman, Director of Nutritional Services for Block Institute for providing me with this recipe and photo. Block Institute is a New York City educational facility dedicated to providing services to children and adults with special needs.
Sweet Potato Boats (Yields 16 “boats”)
8 medium sweet potatoes
2 apples, peeled & cored
¼ cup orange juice
½ tsp. cinnamon
1 Tbsp. margarine
½ tsp. salt
Preheat oven to 375 degrees Fahrenheit.
Slice potatoes in half, lengthwise.
Cut small slit in center of potato.
Bake for 45 minutes or until tender when pierced with knife.
Scoop out pulp of sweet potatoes being careful to leave the skin intact.
Add salt to pulp & set aside.
Cut apples into thin slices.
Toss apples in orange juice & add cinnamon.
Sauté apple mixture in margarine over medium heat, stirring constantly until apples are soft & liquid is absorbed.
Add apple mixture to sweet potato pulp & process (or mash) until smooth.
Beat egg into mixture.
Fill potato shells to rim.
Bake on foil lined cookie sheets at 400 degrees Fahrenheit for 30 minutes.
Slice marshmallows in half.
Top each potato half with 2 pieces of marshmallow.
Broil until golden brown.
Milk allergy: Use milk-free margarine.
Gluten allergy: No substitute needed.
Egg allergy: Substitute 1 ½ tsp. egg replacer mixed with 2 Tbsp. of water for egg. Use egg-free marshmallows.