Sweet Potatoes and Kids - A Beautiful Thing -

No Utensils Needed!!

Part II

Sweet Potato Waffle Triangles and

Pecan Crusted Chicken Fingers with

Honey Mustard Dipping Sauce

Thanks again to Brady (12) for providing the inspiration for this dish. When he raved about chicken and waffles as his favorite dish it seemed to me a perfect fit for sweet potatoes and chicken fingers.

Since chicken fingers were the second rated kid food in my survey I would have a head start on pleasing the kids with this dish.

Focusing again on individual portions, finger foods, and dipping sauces + sweet potatoes and healthy this dish succeeded in all elements - not to mention it was fun and delicious.

Some healthy choices I made in developing this recipe:

For the Waffles

No butter in the batter

Used 1/2 wheat flour

Instead of whole milk used a combination of low fat buttermilk and water

Kept sugar to a minimum

Limited use of whole eggs

For the Chicken

Used wheat panko bread crumbs

Used buttermilk

Baked instead of fried the chicken

Tips: If you roast the sweet potatoes ahead of time this dish can actually hit the table in about thirty minutes. As the chicken is baking prepare the waffle batter and as the chicken is resting keep the first two batches of waffles warm as you finish the batch.

Ingredients

Sweet Potato Waffles

1 ½ Cups Peeled and Cubed Sweet Potatoes

1 Tablespoon Vegetable Oil

½ Teaspoon Salt

½ Teaspoon Cinnamon

½ Teaspoon Nutmeg

½ Teaspoon Vanilla

1 Cup Buttermilk

1 Egg

2 Tablespoons Dark Brown Sugar

5 Egg Whites Whipped to Stiff Peaks

1 Cup Whole Wheat flour

1 Cup All Purpose Four

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

½ Teaspoon Cinnamon

½ Teaspoon Nutmeg

Pecan Crusted Chicken Fingers

Three Whole Skinless Bonesless Chicken Breasts

1 Teaspoon Salt

Kosher Salt

Fresh Ground Pepper

½ Teaspoon Fresh Grated Nutmeg

1 Cup Pecans

½ Cup What Panko Crumbs (if you can’t find wheat panko, regular panko will definitely work)

1 Cup Buttermilk

Honey Mustard Dipping Sauce

1/4 cup mustard

1/4 cup honey

You can make more or less just use equal parts honey and mustard. You can use Dijon for a little kick if your kids like it or plain yellow mustard if the Dijon is too spicy.

Directions

(For Step by Step Directions with Pictures See Below)

Preheat oven to 375 degrees.

Combine diced sweet potatoes, oil, cinnamon, and nutmeg and pour onto foil lined baking sheet. Bake for 30 minutes or until fork tender. (I do this step ahead of time in the morning, cover with plastic wrap and leave at room temperature so it is ready to go for dinner).

Keep oven at 375 degrees or if sweet potatoes were done ahead preheat oven to 375 degrees.

Cut Chicken into strips. Pat dry with a paper towel. Sprinkle lightly with kosher salt and set aside.

In bowl of food processor pulse pecans and panko until pecans are breading texture.

Place 2 shallow containers side by side. In the first one place the buttermilk. In the second one place the kosher salt, fresh ground pepper and freshly grated nutmeg and the pecan and panko mixture.

Put a rack in a baking sheet and spray with non-stick spray.

Dredge chicken buttermilk, then pecan mixture being sure to shake off excess after each dip and completely covering chicken with pecan mixture.

Place on baking sheet and bake for about 15 minutes. Be sure not to over bake as the small sized chicken can dry out quickly. Let rest a few minutes before serving.

Meanwhile. . .

Whip egg whites to stiff peaks (if you have a stand mixer this can be whipping as you do the next two steps).

Wipe out bowl of food processor and add roasted sweet potatoes, buttermilk, vanilla, 1 egg, and brown sugar, pulse until well incorporated. Scrape down sides and pulse a few more times.

In large bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Heat Waffle Iron.

Pour sweet potato mixture into dry ingredients.

Add 1 cup of water and stir to completely incorporate all ingredients. Gently fold in egg whites. Batter will be thick and fluffy.

Scoop about ¾ cup of batter into hot waffle iron. Let cook for 5-6 minutes (I like my waffles really crispy so I cook them for a little bit longer). Keep waffles in a single layer on a baking sheet at 200 degrees to keep warm and crisp while cooking rest of waffles. (Any waffles you don't use freeze and they are ready to pop in the toaster for a quick delicious breakfast).

Mix honey and mustard until well incorporated.

Assembly

Cut waffles into eighths. Place with chicken strips or cut into nuggets and

serve with a side of the honey mustard dipping sauce and some orange slices.

Step by Step Directions with Pictures

Combine diced sweet potatoes, oil, cinnamon, and nutmeg and pour onto foil lined baking sheet. Bake for 30 minutes or until fork tender. (I do this step ahead of time in the morning, cover with plastic wrap and leave at room temperature so it is ready to go for dinner).

Keep oven at 375 degrees or if sweet potatoes were done ahead preheat oven to 375 degrees.

Cut Chicken into strips. Pat dry with a paper towel. Sprinkle lightly with kosher salt and set aside.

In bowl of food processor pulse pecans and panko until pecans are breading texture.

Place 2 shallow containers side by side. In the first one place the buttermilk. In the second one place the kosher salt, fresh ground pepper and freshly grated nutmeg and the pecan and panko mixture.

Put a rack in a baking sheet and spray with non-stick spray.

Dredge chicken buttermilk, then pecan mixture being sure to shake off excess after each dip and completely covering chicken with pecan mixture.

Place on baking sheet and bake for about 15 minutes. Be sure not to over bake as the small sized chicken can dry out quickly. Let rest a few minutes before serving.

Meanwhile. . .

Whip egg whites to stiff peaks (if you have a stand mixer this can be whipping as you do the next two steps).

Wipe out bowl of food processor and add roasted sweet potatoes, buttermilk, vanilla, 1 egg, and brown sugar, pulse until well incorporated. Scrape down sides and pulse a few more times.

In large bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Heat Waffle Iron.

Pour sweet potato mixture into dry ingredients.

Add 1 cup of water and stir to completely incorporate all ingredients.

Gently fold in egg whites. Batter will be thick and fluffy.

Spray waffle iron generously with non-stick spray.

Scoop about ¾ to 1 cup of batter into hot waffle iron. Let cook for 5-6 minutes (I like my waffles really crispy so I cook them for a little bit longer). Keep waffles in a single layer on a baking sheet at 200 degrees to keep warm and crisp while cooking rest of waffles. (Any waffles you don't use freeze and they are ready to pop in the toaster for a quick delicious breakfast).

Mix honey and mustard until well incorporated.

Assembly

Cut waffles into eighths. Place with chicken strips or cut into nuggets and

serve with a side of the honey mustard dipping sauce and some orange slices.

I like to place a piece of chicken on the waffle triangle and drizzle with the sauce.

The perfect bite!

Happy Cooking and Remember -

Take Time to

Enjoy a Little Gourmet Everyday!!