Published: Nov 20, 2012 8:52 AM EST
Updated: Nov 20, 2012 9:06 AM EST

Fort Myers, Fla. - Executive chef Jason Grasty from Roys in Bonita Springs stopped by this morning and showed us how to kick up Thanksgiving sides.

 

Sweet Potato Macadamia Nut Casserole

4cups    Peeled and Diced Sweet Potato

½ cup     Dark Brown Sugar

2ea         Whole Eggs

½ tsp      Kosher salt

2oz          Unsalted Butter

1/2cup  Half and Half

1/2tsp   Vanilla Extract

 

1/2cup  Dark Brown Sugar

1/3cup  AP Flour

1.5oz      Unsalted Butter

1cup       Macadamia Nuts

 

Method:

In a small pot cover the sweet potatoes with water and bring to a simmer.  Cook until the potatoes are tender, 15-20 minutes.  Drain the water and place the potatoes in a mixing bowl.  In a separate bowl mix the dark brown sugar, eggs, salt, butter, half and half, and vanilla extract.  Add the egg mixture to the potatoes and mash/mix until incorporated.  Mix until mostly smooth.  Place the potato mixture into a 9x13 baking dish.  In a food processor mix the remaining brown sugar and flour.  Add in the unsalted butter and mix until incorporated.  Remove from the processor and fold in the macadamia nuts.  Sprinkle the nut mixture evenly over the top of the potatoes.  Bake at 350 degrees for 20-25 minutes,  or until the the top is golden brown.  Remove from oven and allow to cool to room temp.