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Sweet Potato Gratin

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Sweet Potatoes are one of my favorite foods and there is no better time to eat them than Thanksgiving. I want to share a recipe that I came across that I  plan to try out soon (hopefully before Christmas).  Maybe I’ll find another way to consume my favorite potato other than as fries.

The Stone Soup:

Most people associate gratins with loads of cheese. As some French friends of mine pointed out recently, traditional French potato gratin is just made with potatoes and cream.

When I first mentioned this to my Irishman, he wasn’t very keen to try it. It’s definitely one of those more unusual dishes that tastes much much better than you can imagine. The salty peanut butter does a great job of contrasting the rich sweet potato.

Click here for the recipe.

Happy Trails and Happy Running,

Tracie

Running Update: Ran 10 miles this morning and it was cold and windy. I ran along the hilly part of the marathon course and it actually wasn’t too bad. However, I didn’t feel like I found my stride until about mile 7 and I was a little light headed because I had not eaten since 6 pm the night before. Run stats are here. And how do you like the pic of my delicious breakfast?

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One Comment Post a comment
  1. I love sweet potatoes! One way I do then is to include them in regular mashed potatoes, along with carrots and turnips. It’s a great fall/winter accompaniment. I’ve also done the sweet potato/regular potato mash with my students, (as I teach Home Economics), and although they’re particular about many foods, they really enjoyed the new mash. Just another way to eat sweet potato other than fries :) And I’ll have to try them au gratin as well.

    November 24, 2012

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