Determined to find inspiration for delicious and healthy finger-foods for independent (and oh so determined) little hands to hold, I came up with this recipe.
Although it may go against many of my principles around eating junk food, my son is one of the greatest fans of fried chips. He literally can’t shovel them in fast enough! So, with that in mind I set out to find an equally tasty variation, with a whole lot more nutrients.
Sweet potatoes are a fantastic Low GI source that releases sugar into the bloodstream at a gradual level. Low GI foods therefore play a significant role in energy metabolism and in controlling blood-sugar levels. In laymen’s terms: a better source of energy for your little person. By ditching the deep-fryer, you are eliminating harmful fats and cholesterol that your child simply does not need.
This is an awesome (and super easy) side dish that can be served up with supper for the whole family. This recipe serves up enough chips for a family of four (in my house, probably just enough for my husband).
What you’ll need:
- 1 kg sweet potatoes (1 pocket)
- 1/4 cup olive oil
- 1/2 tsp paprika
- 1/2 tsp coriander powder
- 1 tsp thyme
- 1 Tbs honey
- 1 Tbs wholegrain mustard
- Preheat oven to 200°C
- Wash the sweet potatoes thoroughly and remove the skins with a potato peeler
- Slice the tips off each potato and discard
- Slice each potato in half and then in half again
- Then slice long and chunky ‘sticks’ and place them onto an oven tray
- In a mixing bowl, combine the rest of the ingredients thoroughly using a whisk
- Pour the mixture over the potatoes and evenly coat the potatoes using your hands
- Bake for 40 minutes or until golden brown
Serve with hummus or pesto-mayonnaise for dipping. (If you would like to add salt for older members of the family, sprinkle with sea salt separately).