Zucchini and Sweet Potato Fritters

I love making food for the whole family that the baby can also enjoy.  And who doesn't love a crispy fritter?  These are packed with sweet potato and zucchini making them a vitamin A, manganese, and potassium powerhouse.  They can be easily cut into pieces for early finger foods and are great for older toddlers to hold and bite on their own.  They also make a delicious side for adults when dipped in sour cream, greek yogurt, ketchup, or mustard!  Life is so much easier when you can make one dish that everyone can eat!

Ingredients

1 medium sweet potato, peeled and coarsely grated

1 large zucchini, coarsely grated

1 C corn flour

1/2 tsp baking powder

salt and pepper

1 egg

1/3 C whole milk

2 Tbsp olive oil

Directions

1. After grating the zucchini and sweet potato, wrap them up in a towel and squeeze out any excess liquid.  Transfer to a medium bowl.
2. In a small bowl, combine the corn flour, baking powder, salt and pepper.  Pour into bowl with zucchini and sweet potato.  Stir until evenly coated.
3. In the same small bowl, combine the egg and milk and beat together.  Pour into bowl with vegetables and mix well.
4. Heat the olive oil in a large skillet over medium high heat.  Scoop out large tablespoonfuls of the fritter mixture and form into balls.  Press into 2" discs and place in skillet.  In batches, cook until brown and crisp, about 3 minutes.  Flip fritters and repeat on the other side.  

Adapted from Cooking for Baby by Lisa Barnes

Sweet Potato Kale Pizza with Rosemary and Red Onion

Pizza may be my all-time favorite food.  I could have pizza every single week!  I am always on the look out for new and inventive pizza recipes, and this one is a real winner!  I seem to always get quizzical looks when I tell people about it, but trust me, this is a pizza I would pay good money for at a restaurant! 

The combination of flavors is fantastic!  The sweet roasted red onions with the thick-cut sweet potatoes are wonderful.  That paired with a hint of rosemary, a crunch of kale, and a splash of balsamic vinegar make this pizza complex while still remaining kid-friendly.  

I always try to serve food with a variety of colors, and I love how colorful this pizza is.  Also, the fact that it doesn't use a sauce makes it a nice change of pace from our other pizza options.  I really encourage you to give it a try.  You will not be disappointed!  

Ingredients

your favorite pizza dough or ready-made crust

2 small sweet potatoes, sliced into about 1/4" thick rounds

1 medium red onion, cut into thick wedges

1-2 Tbsp olive oil

salt and pepper

5-6 oz shredded mozzarella cheese

1 Tbsp fresh rosemary, minced

1-2 C kale, torn into pieces

2 Tbsp balsamic vinegar

 Directions

1. Heat the oven to 400 degrees.  Toss the sweet potato rounds and onions in the olive oil on a large baking sheet.  Lay the potato rounds flat and season everything with salt and pepper to taste.  Bake for about 20 minutes being sure to turn the potatoes once during cooking and season the other sides.
2. Once the veggies are done, turn your oven to 500 degrees and let your pizza stone (if using) heat up.
3. To assemble the pizza, first layer the shredded cheese over the pizza crust.  Sprinkle the rosemary evenly over the cheese.  Once the veggies have finished roasting, place the potato rounds on top of the cheese.  Spread the onions evenly over the potatoes.  Lay the kale pieces on top (remember, the kale will shrink during the baking process).  Finally, drizzle the balsamic over the entire pizza.
4. Place the pizza directly on the pizza stone, or on the oven rack.  Cook approximately 10-15 minutes, or until cheese is melted and slightly browned on the edges. 
5. Let the pizza sit a few minutes before slicing.  Eat and enjoy!

Adapted from Two Peas and Their Pod