Sweet potato gratin w. Thai chilies, pepitas, and cilantro
Don’t fault me for two sweet potato recipes in a row. When you’re trying to focus on local ingredients during the winter in the Midwest (and when – shhh – I’m not the biggest potato enthusiast), sweet potatoes are going to show up fairly often. And I’m not too upset about that, at least at this point (ask me again in March).
A few weeks back I described this recipe to someone as my “it” recipe this season – when people have asked me for recipe recommendations lately, this is always at the top of my list. When we met up with some friends at a lake house earlier in the fall, I made this. When we had a “friendsgiving” in Brett’s program, I brought this. When we made our own little repeat Thanksgiving dinner so we could have leftovers (you know what I’m talking about), I made this.
Sweet potato gratin with goat cheese, Thai chilies, toasted pepitas, and cilantro. Beat that.
