Sweet Potato Puff

Note from Cheri: The recipe and text below are reprinted with permission from Better Than Peanut Butter and Jelly: Quick Vegetarian Meals Your Kids Will Love by Marty Mattare and Wendy Muldawer (2006 McBooks Press). This book is a wonderful collection of simple recipes that are quick and easy to prepare, healthy, and very kid friendly. They also happen to be vegetarian (65 of the 160 plus recipes are vegan). Which is not to say that you have to be a vegan or vegetarian to enjoy the book -- this is tasty healthy fare, and everyone can benefit from that. The authors, busy moms themselves, kids tested these recipes (many of them new for this revised edition of the book) to make sure they appealed to younger palates. Recipes are appropriate for children aged two and older. This is a cookbook that all families could use. For a vegetarian family -- it's a must! Click here to for our full review of this book, more sample vegetarian recipes, and discount ordering links through Amazon.com.

We hope your children like this dish as much as Wendy's son Sean did. He once ate half of this casserole by himself -- at one sitting! For this recipe, sweet potato can be baked in either a conventional or microwave oven.

4 medium sweet potatoes or yams, baked 1 package (10.5 ounces) soft tofu 1/4 cup honey or other sweetener 2 tablespoons vegetable or canola oil 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon ginger

Serves 6 Preheat oven to 350°F. Scoop pulp out of baked sweet potatoes and transfer to a blender. Add all other ingredients and blend until smooth. If mixture gets a little too thick, add a few drops of water. Pour in a casserole dish and bake for 20 minutes. Serve warm.