A dinner? A snack? You decide.
I’ve still been working on some snacks to bring on our annual journey down the St. Johns River that’s coming up soon. While on the river, I only cook twice a day – breakfast and dinner. There are too many things to do and see on the water.The rest of the day, we snack.
I started off making some sweet potato pasta that I thought I’d dry and bring along for the trip, but today’s dinner was beckoning.
OK. Never mind about the snacks. We have to eat now. The snacks can be figured out later.
I rolled out the dough, made a filling and baked up some ravioli-like treats. When I went to sample one of the ravioli, I realized this was a pretty good snack that could be packed in an airtight container and stuck in the cooler for vacation.
These squares can be served for dinner with a cream sauce and a salad on the side. Or pack them away for a snack when you just don’t want to take the time to cook.
Baked Sweet Potato Squares
Dough2 sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour
Filling
1 cup ricotta cheese
1 egg
1/2 teaspoon nutmeg
1/2 cup onion, chopped fine
1/4 cup Parmesan Cheese
· Preheat the oven to 350 degrees. Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
· Once the potatoes are cool enough to work with, remove the peels, and mash them. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
· On a floured surface, roll the dough out thin and cut into 40 squares.
· Mix all the filling ingredients.
· Put a tablespoon of the filling on each of 20 squares. Top with the remaining 20 squares.
· Arrange on a greased baking dish.
· Bake at 350 degrees for 30 minutes.
Vegetarian.
