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Suh-weet Potatoes!

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How to cook sweet potatoes: the classic, wowza, low-fat, and cheater versions.


We asked Cat Cora, America's first female Iron Chef and author of Cooking from the Hip, for her favorite sweet potato recipe. Because she's a mom of two, she understood that it needed to be both delicious and kid-friendly. And she definitely delivered with this Kid-Friendly Barbados Sweet Potatoes dish (a Mom•Logic exclusive). Wowza—our kiddos love it, and so do we!

Kid-Friendly Barbados Sweet Potatoes

3 large sweet potatoes
1 tablespoon vegetable oil
2 tablespoons melted butter
1/4 cup dark brown sugar
3 tablespoons ginger, freshly grated
2/3 cup fresh orange juice
2 tablespoons fresh Key lime juice or regular lime can be used
1 tablespoon flour
1/2 teaspoon allspice

Preheat an oven to 350 degrees for 20 minutes.

Wrap the sweet potatoes in foil and bake them for 30 minutes.

Remove the foil and wait until the potatoes are cool enough to be handled. Next, slice the sweet potatoes into 1/2 inch slices and place in a large mixing bowl.

Mix the remaining ingredients in a small bowl and drizzle over the potatoes.

Pour the contents of the large bowl into an oven bag and bake in a 350 degree oven for 20 to 25 minutes, until the potatoes are tender.

Serves 4 to 6

Martha Stewart's Caramelized Sweet Potatoes are a sophisticated side, but are still sweet enough that your kids will gobble them up.


An average serving of sweet potato pie contains a whopping 17 grams of fat per serving. Thankfully, Hungry Girl's I Can't Believe It's Not Sweet Potato Pie has less than one gram of fat per serving. Sweet!


Trappey's Sugary Sweet Potatoes may come from a can, but they taste fresh, especially when used in this Quick and Easy Candied Sweet Potatoes recipe.

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