Everyone knows that nine times out of ten, the Thanksgiving sides are better than the main attraction (perhaps because there's so many creative ways you can totally screw up the turkey). Step up your side game this Thanksgiving and give a new spin to a T-Day classic: Sweet potatoes.
Chef Michael Saperstein of Rebel House -- a restaurant that is just killing it with the creative vegetable dishes -- was kind enough to share the Rebel recipe for sweet potato velvet with toasted lime marshmallows. It's a seasonal dish the restaurant introduced for the fall and it's delicious (and very dessert-like). After the jump, find the simple and inexpensive recipe. This version serves four, but you could easily double or triple it for a larger gathering.
See Also:
- Top Chef Alums From Florida Offer Up Thanksgiving Recipes
- The Rebel House in Boca Raton Is Open: Patience Pays Off
Start by roasting two jumbo sweet potatoes at 350 degrees until very tender. Pull sweet potatoes out of oven and cut in half. Scoop out each potato and transfer to a food processor, making sure no skin gets in.
To the potatoes, add three tablespoons of butter and two tablespoons of honey. Purée till super smooth and velvety. Season to taste with salt and pepper.
To serve, place puree in a roasting pan. Slice a few jumbo marshmallows into thin circles and arrange on top of the sweet potatoes, covering the puree. Using a microplane zester, evenly zest one lime over the top of the marshmallows. Place under the broiler 'til marshmallows are caramelized and melted. Serve with care. You can bet there will be no leftovers.
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