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.

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