After shoveling ice and snow outside in the cold, a warm hearty lunch is very welcome. Who says eggs have to be for breakfast, anyway? And with local eggs, milk, leeks, and cheese it is even better...not to mention the local fingerling sweet potatoes caramelized in a Dijon brown sugar glaze...
Sweet Potatoes
1-2 pounds fingerling sweet potatoes, scrubbed and sliced thickly
1 Tbsp Dijon
2 Tbsp brown sugar
1 Tbsp butter
I first boiled the sliced potatoes in the skillet until I could poke them with a knife (not mushy). Toss out the water, and return the skillet to the heat (med hi) with a drizzle of olive oil to keep them from sticking. While they are sizzling, warm the mustard, brown sugar and butter up together--whisking until mixed. Drizzle over the potatoes in the skillet, and let it bubble for a minute (stir/turn) before removing from heat. SOOOO good.
The boys love the colors on our local eggs.
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