Sunday, December 6, 2015

Perfection....Rich and Sassy

I have recently found out that I have certain "soft spot" for sweet potatoes. I recently had these sweet potatoes at Thanksgiving.  They were just super.  My husband and I both loved them.  I had to make them I made them to go with some oven roasted pork ribs.  mmm.

Sweet Potato Gratin
adapted from:

1 1/2 cups heavy (whipping) cream
2 garlic cloves, minced fine
2 lbs sweet potatoes, peeled and sliced super thin (a mandolin works well for this)
1 t dried thyme
1 1/2 t kosher salt
3/4 t black pepper
2 cups good Swiss cheese (such as Gruyere)

Preheat oven to 400.  In a small saucepan warm cream with garlic and thyme.  Grease a 9x13pan well.  Place some potato rounds in the bottom of the pan.  Sprinkle generously with salt and pepper. Sprinkle with some of the cheese. Repeat layers. Before the last cheese layer pour ALL the  cream mixture over top. Sprinkle with the remaining cheese. Cover and bake for 30minutes. Remove foil and baked for another 20-30minutes until slightly browned and potatoes are soft. Let rest on the counter for a little while before serving.

Low & Slow Pork Ribs
adapted from:

1-2 large slabs pork ribs (1 large rack of spare ribs is good)

1 t garlic salt
1 t cumin
1 t pepper
1 t paprika
1 t chili powder
1 t oregano
1/4 cup brown sugar

Preheat oven to 250. Rub meaty part of ribs all over with the rubbing ingredients.  Place on a foil lined pan.  Bake for 2 to 2 1/2 hours.  Brush with your favorite BBQ sauce. Cover with foil and bake for an additional 2 to 2 1/2 hours until meat is tender and soft.

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