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The week started out with a bang with these ball park favorites – brats! 🙂  Which was PERFECT because the spirits were high in this house…well, from Riley and myself at least – the ST. LOUIS CARDINALS WON THE SERIES over the Cincinnati Reds this weekend! 🙂  These are times of high intensity in this house as my dog and I are clearly Cards fans and Adam is the lonesome Reds fan.  We feel sorry for his loss, but at the same time, we were happy to take two wins, especially since we were at home.  Anyway, onto the recipe!!

4 “Sheboygan” brats from a local farm

4 whole kosher, dill pickles – hollowed out

2 cups sauerkraut (or more if you’re hungrier)

Dijon/yellow mustard

Adam grilled our “Sheboygan” brats (they came from our first piggy, Paul) while I hollowed out whole kosher dill pickles, eating the “guts” of course!  Once the brats were done (and because we couldn’t find jumbo pickles, only large) we sliced the brats lengthwise and put half of a brat in the “pickle bun” and topped with a generous portion of sauerkraut and dijon mustard for me and yellow mustard for Adam.  YUM!

1 medium sweet potato

1/4 tsp of cayenne pepper

1 tbsp of coconut oil, melted

1/2 tsp of paprika

1/2 tsp of garlic powder

Salt and pepper to taste

Pre-heat the oven to 350.  Slice the sweet potato into thin, fry-like shapes.  Melt the coconut oil and combine with spices and sweet potatoes.  Stir until all of the fries are completely coated.  Place fries on a baking sheet and bake for approximately 30-40 minutes depending on how thin you cut your fries.  Stir the fries about halfway through.  ENJOY!!

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