Thanksgiving side dishes vary little from table to table, the steamed peas, mashed potatoes, aromatic stuffing, tart cranberry relish…. the only thing that differs is the presentation and tiny accents that make each traditional recipe personal to the cook. Sweet Potatoes are a staple in our home every autumn and especially on Thanksgiving, I love them roasted with pomegranates, garlic and balsamic vinegar (a recipe I adapted from my time in Morocco), in many ways it is my signature Thanksgiving side dish. But this year I am shaking things up at the table thanks to a recipe I discovered in Macy’s new Culinary Council Thanksgiving and Holiday Cookbook. While flipping through the pages I stopped immediately on this comforting recipe by Marc Forgione, and on first bite it was so marvellous I had to share it with you and give my signature dish (and possible my family) a reprieve this year.
According to Marc, “Everyone who tastes it swears they’ll never make sweet potatoes any other way” ….and boy is he right. The recipe serves 6, but make extra and dish up sweet potato pancakes for brunch the next day. Total prep time is 15 minutes, with an approximate 1 hour of total cooking time.
Ingredients
- 4 Sweet Potatoes
- 2 Tablespoons of sour cream
- 1 Tablespoon of unsalted room temperature butter
- 2 Tablespoons of pure maple syrup (the real stuff darlings, trust me)
- Salt and freshly ground pepper
Pièce de résistance…. Hazelnut Brown Butter
- 4 Tablespoons of unsalted butter
- 1/4 Cup fo chopped hazelnuts
- 1 Small shallot, minced
- 2 Tablespoons finely chopped fresh flat leaf parsley
- Salt and ground black pepper
In a heavy bottomed saucepan, melt the butter over medium heat and cook until pale and gold, 2-3 minutes, taking care not to burn the butter (that means, don’t refill your wine glass until after the butter is done) . Add the hazelnuts and stir until golden brown and fragrant, 1-2 minutes longer. Add the shallot and parsley and cook just until softened, about a minute. Season with salt and pepper. Drizzle over the sweet potatoes and serve immediately.
Many thanks to the Everywhere Society and Macy’s for sending me a copy of the Macy’s Culinary Council Thanksgiving and Holiday Cookbook. With pages of delicious photographs and recipes from each of the 13 Macy’s Culinary Council Chefs, including Cat Cora, Todd English, Emeril Lagasse and Wolfgang Puck, it is truly a unique tribute to the holiday season and the delights that await you around your holiday table morning, noon or night.
For more great Thanksgiving inspirations and recipes, please visit these other great sites participating in the HolidayHQ Thanksgiving special, and join us on Twitter for a #HolidayHQ Thanksgiving special Thursday 14 Novemeber at 8pm EST.
Celebrations at Home | How to Host a Fall Pizza Party
The TomKat Studio | Delicious Pumpkin Whoopie Pies
Tatertots & Jello | DIY Thanksgiving Place Cards
With Style and Grace | Small bites for a thankful crowd
Party BluPrints | The Thanksgiving Kids’ Table
The Daily Basics | Fall Door Decorating and the Best Recipe for Pumpkin Pie
The Gracious Girl | The Gift of Gratitude
Recommended Reading
Macy’s Culinary Council Thanksgiving & Holiday Cookbook | Macy’s
Culinary Council Breakfast Casserole Recipe | Raising a Healthy Family
Culinary Council Breakfast Casserole Recipe | Not a SuperMom
November is… | Housewife Bliss