My daughter does not like to eat her veggies. She loves fruits, grains and dairy. She is a good eater (sometimes out eating me!), but when it comes to anything green, leafy or starting with the letter "v" and ending with the letter "e", forget about it! Coupled with her allergies to nuts, soy and eggs, meal time can get a little interesting. The one veggie that my daughter adores is sweet potatoes. I used to think that she'd turn into one big sweet potato because she ate so many as a baby. So, in an effort to get more veggies and vitamins into her, I came up with the following dish:
Ingredients:
1 can sweet potatoes
1 can carrots
1/8 cup butter
1/4 cup sweetened condensed milk
1/3 cup sugar (more or less to taste)
Directions:
Butter small casserole dish and set aside. Mash sweet potatoes and carrots together. Add remaining ingredients. Pour into buttered casserole dish and top with crumb topping (listed below). Bake at 350 degrees for 45 minutes.
Crumb Topping:
Mix equal parts oatmeal, brown sugar, sugar and flour. Cut in bits of cold butter. Add raisins if desired and top casserole before baking.
Not only is this dish soy, nut and egg free, but it's safe for a BOP free diet, too! Enjoy!
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