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For anyone wondering, I make the potato mixture on Tuesday night, store in Tupperware in the fridge. Make the topping on Thankgiving Day. Mother in law runs out of oven space, so I cook them in a roaster pan, set to 400, for 30 minutes, and they have come out PERFECT since I have been doing it this way for 3 years now. Thanks Ree, my family is ever appreciative!

these sound amazing! i've never cooked with sweet potatoes before, so this dish will definitely be on my table this thanksgiving

This looks really good. I think i'll make mine with a little orange juice (as someone else commented) and add some freshly ground cardamom.

I ended up making this last night - it turned out really well, but I would have added more apple, actually. I was skeptical about the red pepper in it but I thought it was an excellent component to the dish, as it worked really well with the smoked bacon I used.

I haven't had one in decades but just to keep this sandwich going, I will go there and have them.

They're tastey but they're like 700 calories each!!!!!!

That's a good post. Thanks for sharing your thoughts.
Find some ">http://www.saycheesewithbritannia.com/recipes.asp"> Cheese Recipes here.

While a admit that pasteurization is necessary in the modern age of large scale "factory" dairy farms, it should still be legal to sell raw milk. Studies have shown the bio-availability of calcium is greatly reduced by the the pasteurization process. The enzyme, lipase is also completely destroyed. Lipase is an enzyme that breaks down the milk fats from triglycerides into monoglycerides and free fatty acids which are much easier to digest. Not to mention the benefit of the live microflora to the human digestive track. The digestive track should be full of living bacteria to help breakdown food, but due to the overuse of pasteurization, irradiation, preservatives and antibiotics most Americans are lacking these bacteria. Nearly all other countries allow for the sale of raw milk and young raw milk products and if done correctly they are very safe.

Brandon Schilling

I have learned that dairy with the least amount of fat, ex: skim milk,
low fat milk and buttermilk have the most lactose.
So many products contain dairy. Whey is also a dairy by product and it
is in many foods. Pretzels contain whey.

Well, the thing that finally pushed my gallbladder over the edge and confirmed that was the problem was a little bag of cheese nips from a vending machine. You could always try those and see what happens :)

When I was younger, I was seriously lactose intolerant. I drank lactaid milk, never had pizza, and was forbidden to partake in any ice cream socials. It was horrible. But, eventually, I just grew out of it. Little by little, I tried out different culinary items to see how they effected me, and I re-built my tolerance. Now, I'm not saying that I don't still get sick. I don't even want to share my experience I had after a whole week of cheesy meals(mac and cheese for dinner one night, chicken parmesan another, pizza to finish it off, with ice cream every night...what was I thinking?).

Now my son has the same ailment. Actually, according to his doctors, he has a milk allergy and we were ordered to only give him soy products. I have been doing the same thing with him that I did with myself, giving him bits and pieces of certain hard cheeses and cheesy entrees. Surprisingly, he does very well with these. The doctors sometimes don't know what they are talking about.

All and all, I think the way you are handling it is the best way. See what effects you and what doesn't, and still live your culinary life. It's hard being a foodie with restrictions.

Jaime,
Allow me to join the chorus--get to GI endocrinologist!! Lactose intolerance is often an early warning sign of Celiac Disease. If this is the case, and I dearly hope it is not, the ability to eat dairy usually come back once gluten is eliminated from the diet.

I have a friend who is, what I'll call, "lactose-sensitive." In her adult years she has come to the point where she's unable to eat most dairy products. That is, until she went to Italy and tried some over there. No reactions. According to her, based on ethnicity (Caucasian - European ancestry) she should have the genetics to handle the dairy, so she thought it was weird that the Euro varieties didn't produce any adverse effects, but the American types did. Her idea was that it could have something to do with the amount of processing in the American foods (hormones, antibiotics, chemicals, pasteurization, etc) that might contribute to her ills.

She is a doctor, but doesn't have the training to be able to diagnose these issues w/o seeing a specialist on her own. As we've seen with a lot of people here - it depends a lot on the individual. I know a few people who can enjoy milk, cheese, and yogurt all day, but cream will do them in. No ice cream, whipped cream, half and half, etc. THAT, I find, is unexpected.