One of my children, now aged five, is a stubbornly fussy eater. You name it, I’ve tried it – putting food on skewers, enveloping it in colourful wraps, hiding vegies, not hiding vegies, making pictures with food, using fun plates and cutlery. ANYTHING to make a meal more enticing.
And you know what worked? Nothing! I hate to say it but patience and persistence are the only things that are keeping me going. Sure, I have days when I want to tear my hair out at her lack of interest in food. And we’re dealing with a strong-willed child here, so I don’t make it into a big deal. I’m not going to turn meals into a battleground.
However it seems that just when I least expect it, she decides to try something new and – shock horror – actually enjoys it. This month we’ve had a victory: sweet potato wedges are now on her list of acceptable vegetables! Joining raw carrot, raw capsicum, and corn on the cob. Not a huge list, but it’s better than nothing.
These sweet potato wedges are a weekly staple for us. I serve them with sausages, grilled meat, salmon, or as part of a “salad plate”. The cinnamon provides a hint of extra sweetness, although you can certainly make do without it. All three kids eat these wedges either way, thank goodness.
- ¼ cup (60ml) extra virgin olive oil
- 1 tsp ground cinnamon (see note)
- 1 tsp sea salt, plus extra for sprinkling
- 500g sweet potato, cut into wedges
- Preheat oven to 200 degrees.
- Combine oil and cinnamon in a bowl. Add the sweet potato wedges and toss together.
- Arrange the wedges on a large baking tray and cook for 25-30 minutes, until they reach your desired level of crispiness.
- Serve topped with an extra sprinkle of sea salt.