Posted by Amy Andrews


Categories French Fridays with Dorie

Comments 4 comments

Salty-Sweet Potato Far w/French Fridays with Dorie

SaltySweetPotatoFar

Visions of sweet potatoes and prunes were dancing in my head through the build up to this recipe…one of the many reasons I’m not thrilled with this riff on the classic Far Breton.  Note the punctuation:  it’s “salty-sweet potato” not “sweet potato”…disappointing…anyhoo…this custardy “cake” was kinda an unsweetened clafouti, complete with studs of bacon (ok), prunes (?), and raisins (eew).  Knowing there was over a pound of grated potatoes sogging away in there did nothing to enhance my enthusiasm.  I’m left with a craving for crispy latkes and crispy bacon, which just seems wrong.  Let’s just say, you’ve been warned.

 

Recipe for Salty-Sweet Potato Far, p. 359, from Around My French Table, by Dorie Greenspan. Get the book, cook with us, and join the fun at French Fridays with Dorie!

4 comments on “Salty-Sweet Potato Far w/French Fridays with Dorie”

    • Amy Andrews
      Amy Andrews

      Ha! Ya, don’t think twice. Move forward! 🙂

      Reply
  1. Teresa

    The sum of this really wasn’t better than its parts – I’m thinking of cubing up the leftovers and using them in a savoury bread pudding. I used a gluten-free AP mix that we get from the bulk section at our food co-op, topped up with a little brown rice flour. I don’t think I’ll be repeating this one.

    Reply
    • Amy Andrews
      Amy Andrews

      That might help it, as long as it doesn’t turn into a waste of good eggs and milk…you might need to top it with cheese!

      Reply





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