Especially when fall is on its way, moms are asking me how they can prepare healthy foods, especially vegetables and snacks that their toddlers will actually eat.
My go-to, not-so-secret ingredient is as close as my pantry. I always turn to honey as a natural ingredient to jazz up typical meals, side dishes and snacks.
With more than 300 different types or varietals of honey in the U.S., honey adds its own unique flavor to your recipes. I love that it’s such a versatile ingredient that helps make foods more appetizing and toddler friendly.
Plus, did you know that once your little one has turned one year of age, they may be able to enjoy honey with the rest of the family! The digestive system of a one-year-old child is usually considered by pediatricians to be “grown-up” enough to have honey.
Tips for Toddlers
Also, moms are often asking me for ideas and tips to get their toddlers to eat more vegetables. Back-to-school season is the perfect time to shake up your recipe arsenal and experiment with new snacks and meals that the whole family will love. I make a yummy sweet potato and honey puree that is a terrific do-it-yourself (DIY) toddler favorite.
Here’s my recipe:
Nurse Barb’s Sweet Potato and Honey Puree
- 1 large sweet potato or yam
- 1-2 teaspoons of honey
Preheat your oven to 400o
2 simple Ingredients for Sweet Potato Puree with Honey
Wash and scrub the outside of sweet potato or yam. Using a fork, pierce the outside of the sweet potato or yam. (This allows steam to vent and prevent little eruptions.)
Place on a cookie sheet that’s been lined with foil (this makes cleanup so much easier!). Roast for 1 hour or until it’s easily pierced with a fork. It should be soft and mushy.
Allow to cool enough to handle and then scoop out the softened roasted sweet potato from its jacket. Mash up the sweet potato and add 1-2 teaspoons of honey to the mixture. Add salt as needed. I like to portion out several small containers.
TIP: This will last 3 days in your fridge or 3 months in your freezer. I like to freeze small amounts in freezer safe containers that I can thaw out as needed.
TIP: Cook extra sweet potatoes so that you can have one for lunch or dinner drizzled with honey and a pat of butter.
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