5 Ingredient Sweet Potato Fries & Yogurt Dipping Sauce

Some days are just crazy.

Like "why are my keys in the fridge" and "who put the firefighter helmet on the baby" CRAZY.

These are the days that I could really care less about what my kids eat so long as they are full. The days when I would really love to just throw a box of microwaveable mac-n-cheese at them and call it lunch. Please tell me I'm not the only mom who has these kind of days! And by these kind of days I kind of mean... all the time.

There. I said it. Every day is crazy at our house. Maybe it has something to do with having three kids in three years (thank you, twins). But, regardless, I have to have something quick and nutritious in my reporatoire that will not be met with a toddler eating strike if I'm going to survive this phase of parenthood. Soo...

French fries! Everyone likes french fries. Even my super-picky-I-liked-carrots-yesterday-but-not-today-todders. These are sweet potato fries (so more nutritious) and baked (so not as many fats). Did you know: a serving of sweet potatoes contain 400% of your daily Vitamin A? The yogurt dipping sauce is also a better alternative to traditional fry condiments. It has the sweetness of ketchup and the creaminess of mayo without the same fat content and refined sugars. When in doubt, my twins will usually eat sweeter foods over savory ones. Plus, in my experience, toddlers will eat anything that has a dipping sauce! 

5 Ingredient Sweet Potato Fries & Yogurt Dipping Sauce

1 sweet potato

1/4 cup plain yogurt*

1 tsp maple syrup

1/4 tsp cinnamon

salt

**optional olive oil**

1. Preheat oven to 450 degrees.

2. Peel and slice your sweet potato into fries. Keep baking time in mind when you decide the size. Thinner fries will bake up quicker than thick ones. You can also do this the night before, but you will want to toss with a drizzle of oil before sealing and refrigerating them if so.

3. Line cookie sheet with parchment paper and spread out fries on it. You can choose to bake plain or drizzle with oil (about 2 tsps) for a crispier texture. I always opt to bake with olive oil because a) I prefer the texture, b) kids especially need good fats, and c) there's some research that beta carotene (Vitamin A) is absorbed better when eaten with fat.

4. Bake for 15 minutes and then check. The thinner the fry, the faster the cook time.

5. Meanwhile, mix yogurt with maple syrup, cinnamon, and a pinch of salt. (If your yogurt is sweetened, omit the maple syrup).

6. Remove fries from oven, sprinkle with salt, and cool. Enjoy!

*Greek yogurt has a nice texture for dipping. Coconut yogurt has a good flavor as well if you are going paleo/vegan. Shy away from soy-based yogurts as they have too strong a flavor to work well here. 

Baked Oatmeal: "Polynesian Wedding Cake" Style

Baked oatmeal is a lovely dish because it is a blank canvas that can support so many different flavor combinations! It also makes a wonderful brunch dish, in my opinion, because of its heartiness and ability to be completely prepped the night before.

Baked Oatmeal: "Polynesian Wedding Cake" Style

1 cup old fashioned oats

1 tsp cinnamon

1/2 tsp ginger powder

1/4 tsp salt

2 Tbs chia seeds

2 cups coconut (or other plant-based) milk

1/2 cup orange juice

1 Tbs maple syrup

1 tsp vanilla extract

1 cup shredded carrots

1 cup diced pineapple

1/2 cup diced mango

1/2 mashed banana (about 1/4 cup)

2 Tbs chopped nuts

2 Tbs raisins

Coconut flakes for topping

Steam carrots with a little water in a medium saucepan until soft. (The bake time later will not be long enough to cook them otherwise.) Drain.

Back in the saucepan, combine carrots with chia, oats, and spices and stir. Add liquid ingredients and stir well to combine. Measure in fruit and nuts and then cook over medium heat, stirring frequently until thickened. (About 10 minutes).

Pour into a standard pie dish and either
1. Cover and refrigerate to bake in the morning, or
2. Preheat oven to 350 degree and bake for 20 minutes. 

If you refrigerate, you will need to set oatmeal out in the morning to come to room temperature or bake it an extra 10 minutes.

Top oatmeal with coconut flakes and broil, if desired, on low for 2 minutes to toast.
My toddlers do NOT like the coconut. It has the utter audacity to be cwunchy.