Thursday, November 24, 2011

Sweet Potatoes with Toasted Pecans

I was asked over the weekend, just as I was getting ready to do my grocery shopping for the week, to bring a vegetarian dish to Thanksgiving dinner.  Due to some family health issues, I was anticipating an extremely hectic and unpredictable few days leading up to Thanksgiving, so I had to scramble quickly to find an easy recipe that I felt I could tackle with the limited time I had.  Luckily, I recalled seeing a China Millman article in the Post-Gazette a few weeks ago that featured Thanksgiving recipes by several local chefs.  I skimmed through the dozen or so recipes and decided on the Sweet Potatoes with Black Pepper Fluff and Toasted Pecans, adapted from Chef Chris Bonfil of Avenue B in Shadyside, only without the marshmallow fluff at R.'s mom's request.  The list of ingredients is simple yet interesting: yams, olive oil, onion, bourbon (!), heavy cream, and toasted pecans.  I have never cooked anything with bourbon before, and I was very curious as to how this would turn out.

Sweet Potato and Toasted Pecans
Sweet Potatoes with Toasted Pecans

I am happy to report that this was a hit at the Thanksgiving table!  I might use a little less heavy cream in the future, as I ended up with more sauce than I needed.  Otherwise, the recipe was great, even without the marshmallow fluff.  Thanks, Chef Bonfili!

Check out the Red Wine Cranberry Sauce I made and photos of other dishes at our Thanksgiving dinner.

Recipe courtesy of:
Avenue B Chef Chris Bonfili, via China Millman of the Pittsburgh Post-Gazette (article and recipe here)