Sweet Potatoes and Carrots

My son loves sweet potatoes, but he’s never been much of a carrot fan (I don’t blame him–they’re definitely not my favorite either!). I used to roast sweet potatoes for him all the time, but then one day it occurred to me that I could probably sneak some carrots past him by using the same method. Sure enough, it worked! It’s now one of his favorite snacks.

I keep a bag of chopped sweet potatoes and carrots in my deep freezer as a fast and easy go-to snack or dinner side. I prepare them a couple of different ways, and you can get creative with the seasoning.

To start your Sweet Potato & Carrot stash…

Thoroughly wash 2 medium sweet potatoes and 6 carrots.

Peel and chop the sweet potatoes…

…then peel and chop the carrots.

Dump the sweet potatoes and carrots into a gallon-sized Ziploc freezer bag. Shake the bag to mix them well, then freeze. This way, you always have an easy snack ready and waiting to be roasted.

When you’re ready to cook them, you can either roast or steam them. Roasting tends to bring out the sweetness in vegetables, so this is often a good way to prepare vegetables for picky eaters. It also makes them a little crispier, so keep that in mind if your toddler is picky about textures.

Method: Roasting

To roast, take as many out of the bag as you want to serve. Spread the cubes on a greased cookie sheet and sprinkle with allspice, cinnamon, or nutmeg (or any combination of the 3).

Roast at 350 for about 25 minutes.

Method: Steaming

To steam, take 3/4 cup of the sweet potato and carrot combination out of the freezer bag and place them in a small pot. Add 3/4 cup water, 1/2 tbsp unsalted butter, 2 tbsp honey (for babies over 12 months), and some combination of a few sprinkles of allspice, cinnamon, nutmeg, and/or brown sugar.

Serve and enjoy knowing your child is devouring a yummy snack that is packed full of healthy vitamins and antioxidants!








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