While my friend Prescott is out of town, Simons continued his bro-mance with her husband, Jason, inviting him over for dinner and a little Olympic trampolining. Every time a trampoliner would come out, Jason would say that her little brother should come sneaking up and double jump her. Heh.

For the Whip It Up Recipe Challenge, I made the required appetizer, a great favorite: Sweet Potato Fries with a rosemary-yogurt dip. It’s very easy and tasty, and would keep us from self cannibalizing while we waited for the pizza dough to rise. I just made it up, but it’s probably the same one everyone in the world uses.

Ingredients
1 sweet potato for every two people
2 tsp chopped rosemary
2 Tbs olive oil
1 tsp sea salt

Slice your sweet potatoes into pleasing rectangles. Toss other three ingredients to coat. Spread out in pan. Bake on 400 for 45 minutes, checking after 35 to make sure they aren’t getting too black. They should be crispy, but not hard.

For dip:
1 small container of goat’s milk yogurt (plain)
1 tsp chopped rosemary
1/2 tsp sea salt

Stir up and serve cold as a dipping sauce for sweet potato fries. Everyone will love them, I swear.

Then you can drink beer and wait to make the Best! Pizza! Ever! Seriously, I don’t know how putting peaches on pizza has escaped my notice until now, but it’s amazing. The chevre and prosciutto mix perfectly with the sweetness, and they caramelize a little…oh god, hold me.

We’re going to make this every day for a month, and not just because Simons bought the world’s biggest bag of active yeast I’ve ever seen.