Chad and Derek Sarno
Chad Sarno & Derek Sarno are chefs and brothers (secretly, ninjas) and though they come from two different professional backgrounds, they found common ground in the Wicked Healthy culinary arts.
Chad and Derek’s Sweet Potato “Chips” & Dip
Chad and Derek Sarno
Featuring:
Sweet potatoes
Effort:
Complexity:
Cost:
In season now
Serves: 8
Prep time: 10 mins
Cook time: 35 mins
Ingredients:
7 medium sweet potatoes
a little oil
handful of flat leaf parsley (chop and reserve a bit for garnish)
a few handfuls of crisps
1 tablespoon truffle (or olive) oil, to garnish
plant-based sour cream or dressing of choice
Veg Portions / Serving: 1
Recipe donated by Chad & Derek Sarno for Veg Power. Recipe & photography by Wicked Healthy.
Here’s one for the kids in all of us. Crisp-crusted sweet potato “chips” & dip! That added crunch will make this your new favourite. And we know the kids will love it and get ‘em eating more of these delicious sweet jewels. Sweet potatoes are a great source of fibre, complex carbs, and they’re a great prebiotic, providing much needed nutrients to all the microbes in yer digestive bits. Gut health for the win! Huzzah!
Method:
Preheat oven to 180C/160C fan/gas 4. Coat sweet potatoes with a splash of oil, and assemble evenly on baking sheet. Roast for 45-50 minutes or until easily pierced with a fork. Remove from oven and let cool for 10 minutes. When potatoes are cool enough to handle, remove skins carefully.
Add most of parsley and all the crisps to a food processor and process until it is broken down to a breadcrumb texture. Roll peeled sweet potatoes in crisp breading, and line up on baking sheet. Roast at 200C/180C fan/gas 6 for about 8 minutes, or until breading is nice and crispy.
Place sweet potatoes on a plate and garnish with (truffle) oil, plant-based sour cream and parsley.
Engaging Kids
Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating.
Kids in the kitchen
When the sweet potatoes are cool enough to handle, get the kids to peel them. They can also press the button on the food processor to whiz up the herbs and crisps, then roll the potatoes in the crunchy mixture. At the end, leave the drizzling of the sour cream and the sprinkling of the herbs to the children.
Activities
While getting kids to interact with veggies for real and using their senses to explore them is best, encouraging hands off activities like arts & crafts, puzzles & games or at-home science experiments can be a great start, particularly for those who are fussier eaters or struggle with anything too sensory. Use these veg-themed activities as a stepping stone to interacting with the veg themselves. We have loads of crafty downloads here, puzzles here, and quirky science with veg here.
Sensory
Once you feel your child is ready to engage a little more, you can show them how to explore the veg you have on hand with their senses, coming up with playful silly descriptions of how a veg smells, feels, looks, sounds and perhaps even tastes. Find ideas, videos and some simple sensory education session ideas to get you started here.
Serving
The moments before food is offered can be a perfect opportunity for engagement that can help make it more likely a child will eat it! Giving children a sense of ownership in the meal can make a big difference to their feelings going into it and the pride they take in it. You know your child best, but if you aren’t sure where to start, we have some fun and simple ideas for easy roles you can give them in the serving process over here.
Similar recipes
Kate & Kay’s Lamb, Rosemary and Sweet Potato Pie
Effort:
3
Complexity:
3
Cost:
3
Kate Allinson & Kay Featherstone
