|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
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.