If you saw my recent recipe for Coast-to-Coast California Sweetpotato Roast, you know that I received a box of California Sweetpotatoes to try out and share. You also know that I am a total convert. California Sweetpotatoes are unique in the care that is given to them from start to finish, resulting in a vegetable without scratches or nicks, beautiful color, exceptional taste and incredible nutrition, providing much more "bang for the calorie buck."
While incredibly verisitile in the kitchen, one thing sweetpotatoes are not known for is their ability to travel well or be an easy snack. This is too bad, because they are great for kids and adults alike, and are both delicious and nutritious enough to be an everyday staple.
Fruit snacks are common in lunches or for families on-the-go, but are typically full of artificial colors and flavors as well as corn syrup or sugars, making them a less than healthy treat, despite their names. However, this easy recipe incorporates all the delicious taste and nutrition of California Sweetpotatoes with the portability of traditional "fruit" snacks.
1 large California Sweetpotato, steamed, peeled and mashed
1/4 C water
3 T honey
1/8 tsp salt
1/4 tsp vanilla
3 T gelatin
In a saucepan over medium heat, heat mashed California Sweetpotato with honey, salt and vanilla, whisking to combine.
In a bowl, add gelatin to water and stir well, until no clumps remain. Slowly add gelatin mixture to pan and cook an additional 2 minutes.
Pour mixture into glass pan and refrigerate at least 30 minutes.
When ready, remove from pan and cut into blocks or fun shapes. Enjoy!