Tasty Finger Food for your Little Dude (or Dudette)

MLO has become increasingly picky. In bygone days he would eat nearly anything you put in his mouth with only a brief analyzation trial period (as in seconds) for new foods. Since beginning table foods (the non-pureed version of what we've been feeding him) his tastes have become much more discerning. Whole peas? Blegh. Chopped broccoli? Blegh. Chopped carrot? Blegh. Dude! You ate these no problem when they were pureed. WTF?

I've noticed that the pickiness seems to reach it's height at dinner time. At lunch he will gladly munch more than a few cubes of steamed diced carrot but when dinner rolls around, forget about it. It seems that the progression to tolerating the new textures and demands of table foods requires a well rested, and thus patient, baby. It also seems that this process is a long one (at least in our case).

So against my better judgement, but due to my insatiable curiosity and penchant for culinary optimism, I'm going to introduce a new table food tonight. The baked then pureed or even just scooped version of sweet potatoes is a go-to, sure fire, baby pleasing staple in this house. Lets see what he thinks of SWEET POTATO FRIES.

The Recipe

• Approximately (~) 1 pound of medium sweet potatoes halved, then sliced into ~1/4 inch strips. Turn the strips on their sides and slice again to the same dimension.
•  2 tbs of extra virgin olive oil
•  A generous sprinkling of Italian Seasoning
•  A similarly generous sprinkling of garlic powder
•  One more generous sprinkling of fresh ground pepper

Heat oven to 425 degrees. Place sweet potatoes in a bowl and drizzle with olive oil. Add seasonings and mix the sweet potatoes until coated. It's best to use your hands here to ensure the fries are covered with oil. Place the fries in one layer on a lined or lightly greased baking sheet. Bake for 15 minutes, then remove the sheet and flip the fries over (a spatula works great). Bake them for 15 minutes or so; you want them to brown. It's ok if some of the ends get black, but they just aren't very nummy when the whole batch is that way: trust me.


I like this idea because the fries are salt free, oiled with nutritious and tasty olive oil, and baked instead of fried. They are a good size for little hands, and at the very least, a novelty. They are tasty as-is for grown-ups, too, which make them a wonderful side dish for the whole family to share.

I'll let you guys know how it turns out tonight. If he doesn't like them, I'm sure I'll find someone who'll eat them....