OH CANADA!  Where do I start with today’s post.  Let’s just say yesterday was a pretty exciting day for Canadians.  Not only did we win the Men’s Hockey Gold medal in an exciting game but we won the most gold medals in Olympic history.  All I can say is WOW and now I am not sure what I am going to do without any Olympics on for another couple of years.

Although the Olympics are over, the food lives on forever.  Today I want to share with you another spin on some sweet potatoes.  If you don’t know, I am a large lover of sweet potatoes and I will eat them in any way shape or form.  Here is a few of the ways I have featured them on zesty in the past:

• Twice Baked Sweet Potatoes
• Sizzling Sweet Potato Skins
• Grilled Sweet Potatoes
• Baked Sweet Potato Fries
• Garlic Mashed Sweet Potatoes

It is hard to believe how many times I have feature sweet potatoes but as I am sure you will agree with me…. these little orange babies are tough to beat.  Below is the simple instructions I used to create the Sweet Potato Stack.

Ingredients

• 2 Large sweet potatoes
• 1 Tbsp. Olive oil
• Salt
• Pepper

Method

1. Preheat Oven to 400 degrees and line baking pan with parchment paper.
2. Toss sweet potatoes in olive oil
3. Add salt and pepper
4. Bake for 20-30 minutes  – watching the sweet potatoes caramelize on the top.  Turn the potatoes over and continue cooking for another 10 minutes.



5. Move the sweet potatoes to the top rack and turn the heat down to 250 to let the sweet potatoes dry a little bit and become even crispier.
6. ENJOY!

Zesty Tip: The huge tip here is the thickness that you cut the sweet potatoes.  Cutting them too thin will cause them to burn and become inedible and cutting them too thick will almost cause them to be baked.  About an inch thick is the ideal thickness to get the amazing caramelized crust and the soft marshmallow like texture on the inside.

Zesty’s House Cleaning

1. Please Vote for me and Campbell’s.
2. Enter to win the free blog makeover giveaway

Alright Monday is in full wing and things are happening and back to “normal“.  I want everyone to have a great Monday and start the week off with a bang.  How is the weather in your region of the world?  I woke up to heavy rains and high winds… is spring on the way?  Let me know your thoughts on mother nature and I will talk to you soon.

Take care

zesty

Hi, readers! I’m the Page behind Notes On A Page, a blog dedicated to all things food! Since I’m always feeding my family and friends, I focus on simple, healthy, and satisfying dishes.  Here’s a comforting cold-weather dish that uses a favorite fall vegetable: sweet potatoes.

Sweet Potato and Goat Cheese Gratin

Ingredients

• 1 Tsp. salt
• ½ Tsp. pepper
• ¼ Tsp. nutmeg
• 1 Small onion, chopped
• 2 Sweet potatoes, sliced
• 1 Cup heavy cream
• 1 Cup milk
• 1 Cup chicken broth
• 4 Oz. goat cheese

Method

1. Preheat the oven to 400*F.





2. Heat the cream, milk, and chicken broth in a saucepan.  While the mixture is on its way to boiling, mix salt, pepper, and nutmeg.
3. In a baking dish, layer half of the onions and half of the sweet potatoes (I left the skin on the sweet potatoes, because I like a little heft with my veggies, but feel free to peel the potatoes if you prefer that).



4. Sprinkle half of the spices over the vegetables.  Repeat with the remaining vegetables and spices.
5. Once the cream and milk mixture has come to a boil, take it off the stove and pour it over the vegetables.



6. Bake for 45 minutes.



7. Increase the temperature to 450*F.  Take the baking dish out and push the sweet potatoes with the back of a spatula so they are even and absorb the liquid.  Bake another 10 minutes.
8. Take the dish out, sprinkle the goat cheese on top, and bake another 15 minutes or until the cheese browns.
9. ENJOY!

This dish takes a little while to bake so take it as an opportunity to relax and catch up on your favorite shows (30 Rock, anyone?). You could serve this gratin as the entrée or use it as a side dish at a bigger meal.  I hope you enjoyed what I cooked up today! Stop by Notes On A Page and see what’s cooking in my own kitchen. Thanks for reading and a big thanks to Zesty!

Thanks Madeleine for a great recipe. I love sweet potatoes and I know how much everyone else does. This is a definite keeper. I hope you have a great day and I foresee a house update coming soon.

Take care

zesty