I’m not writing any books, so don’t call the lawyers in, but I have always been a big fan of hiding veggies in my kids favorite foods. My 20 month old is still heartily eating his fruit and veg without any undercover cooking, but my 4 year old has decided vegetables are his enemy. So if anyone else has this problem–and not a huge amount of time to chop and dice and be all creative– here’s my little tip: I started opening a can of the organic pureed sweet potatoes from Trader Joes and scooping a few spoonfuls into the cheese sauce for mac & cheese. It’s orange so it doesn’t change the colors of the dish and it’s sweet so it doesn’t raise too many flags. When I have time, I also puree broccoli and throw that in–covering the green up with more shredded cheddar. Anyhow, thought I’d share this simple trick. Here’s the recipe in case you’re interested–I like to make a big vat and freeze it.

Sweet Mac & Cheese

Melt butter in medium saucepan. Wait until froth goes down and mix in flour. Stir until blended, about 1 minute. Add milk slowly and bring to boil while stirring. Turn down heat and simmer until thick. Add cheese and stir until melted. Add sweet potato and green vegetables if using. You can throw in some more cheese if the puree has made the sauce thinner.