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october/noveMber 2013 Macon Magazine i 73 skillet over medium-high heat. Add the shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft – about 6-8 minutes. Add the wine and simmer until evaporated, 4-6 minutes. In a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the spinach, shallot mixture, Gruyere and Parmesan. Transfer to the prepared baking dish. Bake until the spinach mixture is bubbling and the top is golden brown – about 45-55 minutes. Serves 8. Spiced Sweet Potato Wedges A different take on a Thanksgiving sweet potato side dish, these wedges can be cut and seasoned up to 2 hours before cooking. Or they can be roasted and refrigerated a few days in advance; reheat in oven at 350 – 400 degrees. 2 tablespoons olive oil 3 tablespoons brown sugar 1/4 teaspoon ground nutmeg Salt and pepper 4 pounds small sweet potatoes, peeled and cut into wedges 3 1/2 teaspoons ground cumin 3/4 teaspoon ground cinnamon Heat oven to 400 degrees. In a large bowl, combine oil, sugar, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the cumin and cinnamon. Add sweet potato wedges and toss to coat. Transfer to a large rimmed baking sheet and arrange in a single layer. Roast, turning once, until the edges are dark brown and the wedges are crisp, about an hour. Serves 8. Continued from page 69 h o l i d a Y G u i d e 2 0 1 3 Continued on page 79