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Wednesday, May 5, 2010

Culinary Adventure for Kids, Part 2

Earlier in 2010, we started a series on kid-friendly recipes with regional flare. (Culinary Adenture for Kids, Part 1) Each recipe in this series will have its own unique inspiration from a different region of the world, but will all have one thing in common: the sweet potato!

Our second installment in this series is inspired by the Caribbean. The first ingredients which come to mind when thinking about the tropics are: orange and pineapple! Try our version of the twice baked-potato with this reci-pea!

Tropical, Twice-Baked Sweet Potatoes
-4 small sweet potatoes, whole, unpeeled (about 1 3/4 lbs)

-1/3 cup golden raisins

-2 Tbs. brown sugar

1/4 tsp. ground cinnamon
-1/4 tsp. nutmeg
-1/4 tsp. salt (optional)
-1 tsp orange zest

2 Tbs orange juice 8 oz. can unsweetened crushed pineapple, drained
-1/4 cup chopped pecans (optional)

Prick each sweet potato a few times with a fork, then bake them at 400 F until tender, about an hour. Let cool 15 minutes.

Cut each sweet potato in half lengthwise. Carefully scoop out the flesh while keeping the skins intact. Mash sweet potatoes. Stir in raisins, brown sugar, spices, salt (optional), orange zest & juice and pineapple. Mix well.

Spoon the mixture back into the skins. Sprinkle with chopped nuts (if using).
Place potatoes in a baking dish (or on a baking sheet) and bake at 400 F until heated through, about 15 minutes. Serve.

More destinations for the sweet potato to come in the months ahead!

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