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Dine

I'll have some more ...

By CHRIS SHERMAN
Published June 1, 2006

Sweet potatoes any which way:

Sweet potatoes have slowly made their way onto menus from steakhouses to hip chef stations. Fry 'em up as chips or sweet frites, bake 'em over an open fire, mash or puree into soup. Finish up with pie. Ordinary spuds, even the purple one, can't match them.

 

[Last modified May 31, 2006, 12:21:37]


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