36
MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2013
o ers the nest quality
Tennessee Pride
products
for your
family
everyday and especially for the Holidays.
Trust your family dining to and
more
RECIPES
Ali Rouse’s—
SWEET POTATOES WITH
BACON & BLEU CHEESE
WHAT YOU WILL NEED
3-5 large sweet potatoes cleaned, peeled and
chopped into ¼-inch rounds
½ teaspoon garlic salt
½ teaspoon smoked paprika
¼ teaspoon dried thyme
½ teaspoon Rouses black pepper
Rouses Olive Oil
8 ounces cooked and crumbled bacon
8 ounces Bleu Cheese, crumbled
Chives for garnish
HOW TO PREP
Preheat oven to 425 degrees. Cover large baking sheets with foil. In a
large bowl toss sweet potatoes with olive oil and seasonings. Bake on
upper rack of oven for 25-30 minutes until sweet potatoes are golden
brown and softened. Take potatoes out of oven, transfer to large
casserole dish, and top with bleu cheese and bacon. Broil on lower rack
of oven until cheese bubbles.
Pair any holiday meal with a traditional Green Bean Casserole.
