Sweet Potato Gratin

This sauce is so yummy I used green onions and shallot. Creates a tasty pretty dish. The second day was even better.

Sweet Potato Gratin My family loved this dish. ****
I cooked it up the night before.
Cooled it and put in fridge and heated it up the next day.
6 Sweet Potatoes
3 Cups Heavy Cream
Salt and Freshly Ground Pepper
1 1/2 Cup scallions chopped (I also used shallots)
2 Cup Parmesan Cheese
4 Red Chiles very finely minced
3-5 garlic cloves

Preheat oven to 375F.

Peal and slice Sweet potatoes thin.

In Sauce pan: add heavy Cream bring to a simmer.
Add: Scallions, garlic, chiles, salt, pepper and Parmesan.

Add a layer of sweet potatoes to 9x11 backing dish. Pour some cream mixture on top. repeat until potatoes and cream is used up finishing with cream top with Parmesan Cheese.

Cover pan with foil bake for 50 mi. remove foil and bake 10 more min.
Remove from oven and serve.

Pecan Apple Pumpkin French Toast

This is a little time consuming but once you have made it, I believe you could cut the time in half. The Pecans are YUMMY! The Sauce really picks up the Apple taste - Play around with the bread choices I did it is YUMMY!

PECAN PUMPKIN FRENCH TOAST with APPLE SYRUP Serves 4-5
(doubled serves 6-8) if you double the recipe.
MIX For BREAD:
1 cup Milk
1/2 cup Half and Half
3 Eggs
1/2 Cup Pumpkin
1/4 Cup Brown Sugar
1 tsp. Vanilla
1/4 tsp. Ground Ginger
1/4 tsp. Ground Nutmeg
1 tsp. Cinnamon
2 Pinch Salt
MIX WELL.

BREAD OPTIONS: Challah - Brioche - Artisan Breads White Macadamia - Raisin
Soak bread: The night before, or 6 hours before, dip the bread slices in milk mixture one at a time and place the bread in glass baking dish. Refrigerate.

PECANS: Night to 6 hours:
1 Egg White
1/2 cup Sugar
1 tsp. Kosher Salt
1/4 tsp. Ground Cloves
1/4 tsp. Ground Allspice
1/4 tsp. Cinnamon
1/4 tsp. Chilli Powder
1/4 tsp. Red Pepper Flakes
3 Cups Raw Pecans (half or whole)

COMBINE: salt and spices. Set aside. Beat egg white until frothy. Slowly whisk in spices. Toss egg mixture with pecans. LINE cookie sheet with parchment paper and spread pecan mixture on cookie sheet. Bake for 35 to 40 min. gently stirring every 15 min. I didn't stir and it was fine. COOL and DRY out.

COOKING IT UP: Heat 2 tbsp. Veg. Oil and 2 tbsp butter in nonstick pan over medium-high heat. Place bread in p an and cook until Golden Brown. (Wipe out pan with paper towel and repeat.
Baking it up: Cut Bread up and bake in oven 350 degrees until golden brown. ?time

SYRUP: (*combine and refrigerate night before)saves time in morning.
1/2 Cup Syrup
2 Tbsp. Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Ground Nutmeg
4 Cups Apple Cider or Apple Juice
4 tbsp. Lemon Juice

COMBINE: Ingredients together Cook and Stir until thickened and comes to a boil. Boil 1 min. continue stirring. Remove from heat stir in butter. Pour over warm french toast sprinkle pecans and Powdered Sugar on top and Serve.