Sweet But Simple Side Dish Makes Eating Your Vegetables A Cinch

If you are a parent who has ever taken their kids to someone else’s house for dinner, I am sure you have watched in horror as the words, “I don’t like this yucky stuff” has come out of their mouths. It might not have been that exact thing, but I imagine it might be close.

Try making this with sweet potatoes and also make several out of Yukon Gold or red potatoes so you have a variety. Being able to have a few options helps encourage reluctant eaters to try new foods since they have a bit of control on what goes on their plate and in their mouth.

Once your family tries sweet potatoes that are not covered in brown sugar and marshmallows they will be sold on this side dish.

Ingredients

• 2 tablespoons organic butter, melted
• 2 tablespoons coconut oil, melted
• 2 tablespoons grated parmesan cheese, plus extra for garnish
• 1 teaspoon fresh rosemary, chopped, plus extra for garnish
• Sea salt and pepper
• 5-6 large sweet potatoes, thinly sliced

Instructions

1. Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.
2. In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
3. Add sweet potatoes and toss to coat evenly.
4. Layer potato slices into muffin pan and fill to the top. They will shrink down once they are cooking.
5. Bake for about 45-50 minutes and edges and tops are golden brown and center is cooked.
6. Let cool for about 5 minutes and carefully remove with a spoon.
7. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary.

Serve immediately.
Quick Tip: Being able to use a muffin tin is an awesome way to control portions, but it is also fun for serving since it looks nice and tidy. Go ahead and put onto a serving platter and add a few sprigs of rosemary on the side.

Recipe and photo courtesy of Kim’s Healthy Eats.