Sweet Potato & Spinach

Spinach had been on my list of things to incorporate into Peanut's diet.

It's just that there are so many foods to create dishes with that 

I seemed to have been dragging my feet on spinach.

Plus, growing up I had a super aversion to spinach.

I have a story I'll share with you someday about when my mom made me eat canned spinach.

Anyway, I have no idea why I hadn't made this dish before.

It's really yummy.

Spinach is the easiest thing to cook and I paired it with sweet potato, 

which is something Peanut just loves.

Moral of the story?

Just because you didn't like it before, doesn't mean you won't like it now.

So try it again.

And, um, even if you don't like something you should still 

give it to your kids so they can judge for themselves.

And, um, 

better late than never.

And, um,

a bird in the hand is worth two in the bush.

OK, that has nothing with anything but it's the first proverb that popped into my head.

Has anyone seen that Geico commercial? 

I love that commercial.

Sweet Potato & Spinach

1 sweet potato

6 cups fresh spinach

1/2 cup water

Preheat your oven to 425 degrees.

Prick your sweet potato with a fork several times, place it on a baking sheet 

and bake for about 45 minutes.

It's done when the skin looks loose and the flesh is soft when squished or poked with a knife.

I usually do several at a time and refrigerate until I need them.

Place your spinach in a skillet over medium heat

 with about 1/2 cup water and cover with a lid.

Allow it to cook/steam for several minutes until the spinach is wilted.

Place the spinach (reserving liquid) in the food processor and pulse until the spinach is cut up a bit.

Add your cooled sweet potato and puree to the desired consistency, adding water as needed.

Alternatively, you can chop the cooked spinach with a knife and 

hand mash the sweet potato for some added texture.  

Just make sure there aren't any long strings of spinach that could cause a choking hazard. 

*Variations

-Add lean cooked meat like chicken, turkey, beef or pork

-Add herbs like parsley or basil

-Sautee spinach with a bit of onion, leek or garlic

-Sprinkle with a little grated cheese

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months.

*Benefits

Spinach is packed with goodness for your little.

It has tons calcium.  It also has selenium, magnesium, folic acid, iron and vitamins A C, D 

as well as vitamin K which helps your bones absorb the calcium.

It's kind of a big deal.

Sweet potatoes are high in vitamin A, lots of fiber, antioxidants, potassium and a bit of calcium.

-Spinach is on the dirty dozen list, so buy organic if you can.

~Don't forget to enter my giveaway HERE for a chance to win a NurturMe feeding gift pack!~

Share this post