…And, perhaps even more exciting, we also finally have an amazon link where you can pre-order our Time for Dinner cookbook. OK…how cool is that cover? I can call my own number here because I had absolutely nothing to do with it. Lia Ronnen at Melcher Media and Bonnie Siegler at Number 17 are the creative forces behind the design — as well as the 75 other cover tries that I am convinced, if decoupaged into shelf-liner, could make someone somewhere a million bucks. (Thanks, guys.)
In honor of this milestone, I’m giving you a recipe (tweaked a bit) that comes from one of my favorite chapters of the book. The chapter is a “starter kit” on feeding the baby called “What’s in it for me?” where we show how to prepare basic fresh baby purees (avocado, sweet potato, bananas, etc.), then give instructions for how to take those purees and use them as the base for grown-up dishes. (So an avocado mash turns into taco topping, a peach puree is stirred into a Harry’s-style Bellini, you get the idea.) When we batted around ideas for grown-up-izing baby’s pureed sweet potato, Alanna, who wrote the section, suggested mixing in a miso butter with scallions. Apparently people knew about this combination? I did not, but let me just tell you, it’s a revelation — a revelation that my kids have come to like more than a plain sweet potato.
Sweet Potatoes with Miso Butter and Scallions (adapted from Time For Dinner)
2 whole sweet potatoes or yams
3 tablespoons butter
2 tablespoons miso (white)
2 tablespoons chives or chopped scallions
Roast whole sweet potatoes at 450°F for 40 minutes. While they are roasting, mix together remaining ingredients. When potatoes are ready, slit them in half lengthwise, scoop out some flesh for the baby and mash with a fork. Top the rest with miso butter. (For Abby, I scooped the flesh out of the skin and tossed it for her in a special bowl. Seemed to do the trick.)