Vermont Acupuncture

Tag: sweet potatoes

  • Rutabaga & Sweet Potato Gratin

    IMG_6689This is a great alternative to dairy-laden gratins. I use stock instead of the usual cream for the liquid. I like to use a little aged cheese, such as Gruyere or Parmesan, but this recipe is also great without. It was a huge hit with my family!

    • 2 cups onions, sliced
    • 2 sweet potatoes, peeled, sliced thinly (1/4 inch)
    • 1 rutabaga, peeled and sliced thinly  (1/4 inch)
    • 2 cloves garlic, minced, plus one for seasoning
    • 1 T thyme, crushed
    • ½ cup white wine
    • 2 cups Beef Bone Broth (or other stock), hot
    • salt and pepper to taste
    • 1 T olive oil
    • 1 cup grated Gruyere or Parmesan cheese (optional)

    Heat oven to 400 degrees.

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  • Roasted Sweet Potato Sticks

    IMG_6778

    • 1-2 large sweet potatoes
    • olive oil
    • sea salt

    Preheat oven to 425 degrees. Cut the sweet potatoes to make long sticks about ¾ inch wide. Place on baking sheet and drizzle lightly with oil. Sprinkle the sticks with sea salt and toss gently.

    Bake on 425 for 45 minutes, turning once about 25 minutes in.

    These sticks can be baked at the same time, and on the same pan, as the roasted chicken legs. In fact, after the sweet potatoes and chicken come out of the oven, you can use the leftover oil on the pan for the crispy kale chips.