Vegetables: You Put WHAT in This?


Unless it’s covered in cheese or another kind of thick sauce, vegetables are not the food choice for most children; especially not mine. A few years ago, in his bid to be the champion of a “kids against veggies” movement, my younger son disposed of his Lima beans during supper by placing them in his pocket. The deception might’ve worked if I hadn’t have decided to do the wash after supper, and if Joseph hadn’t forgotten the offending beans in his pocket.

As I scraped Lima paste off the clothes, I decided then that I needed to create more kid-friendly recipes, all using vegetables.

In the passing years I have resorted to such trickery as passing cauliflower of as mashed potatoes, using zucchini in cobblers, and making eggplant into a pizza crust. Recently, I experimented with the powerhouse veggie, sweet potatoes, in a biscuit recipe. I was pleased with the result.

Roasting the tuberous vegetable released natural sugars that allowed me to cut back on the sugar in the recipe. The moistness of the potato made the interior texture velvety and fluffy, to the point that butter was an option. And better yet, BOTH my kids loved the finished product. Will your kids? The recipe is located below.

“That’s So Sweet!” Potato Biscuit

Sweet Potato Biscuits3/4 cup roasted mashed sweet potato (about 1 large sweet potato)
1/3 cup plus 1 Tbsp. whole milk
1 1/2 cups all-purpose flour, plus more for dusting
2 tsp. ground cinnamon
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup walnut chips
6 tablespoons cold unsalted butter, cut into small bits

Preheat oven to 425° F. Grease a baking sheet with cooking spray.

In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.

In a large bowl, whisk together the flour, cinnamon, sugar, baking powder and salt. Cut in the butter with your hands until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining tablespoon of milk a little at a time until all the flour is moistened.

Sprinkle a little bit of flour (about a handful) on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.

Cut the dough into rounds using a 2 1/2-inch-round biscuit cutter. Gently re-work the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.


Debbie Roppolo is an award-winning baker, cookbook/children’s author, and an award-winning humorist. She resides in the Texas Hill country with her husband and two children.

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Born of Spanish, Asian, Italian, and European ancestry, award-winning author Debbie Roppolo grew up in the Blackland Prairie region of Texas, where miles of grassland and her horse were her best friends.
Roppolo’s stories have been published in newspapers, magazines, and in several of the Chicken Soup for the Soul books. Her children’s book series, Amelia Frump and her Peanut Butter Loving Imagination, is published by Dancing With Bear Publishing.
Cooking is her second passion, and Roppolo holds the honor of being a six time award-winning baker, and the author of an award-winning cookbook.
Married for over twenty-two years, she resides in the Texas Hill Country with her husband and two children.


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