It’s in those small things that you’ll find the realities of real life
Sweet potatoes. Humble, unpretentious, but incredibly healthy, chock-full of iron, vitamins, and minerals galore. You can roast them, mash them, bake them into pies, toss them into soups, or kugel them for Shabbos and Yom Tov.
And if you’re creative (and quirky) enough, instead of baking, broiling, frying them, you can write your sweet potatoes into a Schmooze.
Our sweet potato saga begins many years ago, in my husband’s home in Flatbush. My mother-in-law a”h wanted her children to eat healthy. She had no luck introducing carobs instead of carbs, Shredded Wheat instead of Sugar Pops, apple juice instead of Coke. But she did insist on serving sweet potatoes at suppertime.
For my then-teenaged, now-all-grown-up husband, Yaakov, this wasn’t a problem. Then (and now, baruch Hashem!), he wasn’t a fussy eater. Put it on his plate, and it was gone.
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