Recipe: Sweet Potato Boat

Here’s a great Thanksgiving recipe from Todd Adelman, Director of Nutritional Services for Block Institute, and co-author of ‘Special Foods for Special Kids: Practical Solutions & Great Recipes for Children with Food Allergies’.

Sweet Potato Boats (Yields 16 “boats”)

Ingredients

• 8 medium sweet potatoes
• 2 apples, peeled & cored
• ¼ cup orange juice
• ½ tsp. cinnamon
• 1 Tbsp. margarine
• ½ tsp. salt
• 1 egg
• 16 marshmallows

Directions:

• 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.

Serve immediately.

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.