Eats

Carrot Yam Bake

March 4, 2017
carrot-yam-bake

My friends know that I’m not much of a foodie.  I’ve always been one of those people who eat to live.  Cooking was a chore that took too much time away from other things I loved doing (mainly reading or playing video games).  Once I became a mom, though, the weight of responsibility for feeding another, dependent human being was great.  I didn’t want my daughter to grow up simply eating to live.  No, I wanted her to enjoy eating so that she will grow up healthy and tall.

I want to share with you a simple, very easy recipe that my daughter and I love.  It involves eggs so it is best suited for toddlers age one and up (and after ensuring there are no egg allergies!).  My daughter wasn’t fond of eggs until closer to two years of age, so in the beginning, it was mainly me eating it all up.  I love eggs!

Easy to make, but eats up a lot of time.

 

Carrot Yam Bake Recipe

Servings: Who knows…my two year old can eat 3/4 of the amount in one sitting.

Ingredients: one carrot, one yam, one cup of whole milk, three eggs, one tablespoon of butter, salt and pepper

  1. Wash the yam to clean off any dirt.  Wash, peel, and chop carrot into small circles.  Put everything into a pot of water and boil.  This is where it takes a lot of time.  You want to boil until you can poke clear through the middle of the yam with a chopstick (or a fork) with very slight pressure.  Depending on the size of the yam, it can take 40 minutes or more.
  2. In a large bowl, place yam and carefully peel off the skin.  It will be hot, but it’s easier to remove the skin like this rather than attempting to peel it off an uncooked yam.  Add carrot slices to the bowl of peeled yam and mash everything together with a fork.
  3. Add the three eggs, one cup of whole milk, and one tablespoon of butter to bowl and mix thoroughly.  Add salt and pepper to taste if feeding an older toddler.  If it’s being served for a younger toddler, hold off on the salt and pepper.  They won’t need the extra flavoring.
  4. Preheat oven to 425F.  Prepare small baking dish, preferably with a lid.  It keeps moisture in so the bake doesn’t dry out.  Pour mixture from bowl into baking dish.  Place in preheated oven and bake for 20 minutes.  I like to bake for 20 minutes and then let it sit in the residual heat for another 5 minutes, just to make sure the eggs are thoroughly cooked.
  5. Let cool and serve.

My daughter still doesn’t like eggs much on their own, but she will gobble everything off her plate when it is carrot yam bake…with eggs.  Frankly, I would, too!

Try this recipe at home and let me know how you like it!  Are there any variations you did to make it your own?  Please share, I would love to try making different styles, too.

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