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The Best of Thanksgiving (Williams-Sonoma): Recipes and Inspiration for a Festive Holiday Meal Hardcover – October 4, 2016
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About the Author
Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. A member of Williams-Sonoma, Inc. portfolio of brands, Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. Products include cookware, cooks’ tools, cutlery, electrics, bakeware, food, tabletop and bar, outdoor, cookbooks, as well as furniture, lighting and decorative accessories. Each store has a professional demonstration kitchen for cooking classes and tastings conducted by expert culinary staff.
Excerpt. © Reprinted by permission. All rights reserved.
TWICE-BAKED SWEET POTATOES
2 bacon slices, diced
4 medium orange-fleshed sweet potatoes
2 tablespoons firmly packed dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, diced, plus 1⁄2 cup (4 oz/125 g) unsalted butter, melted
½ cup (2 oz/60 g) chopped pecans
¼ cup (2 fl oz/60 ml) heavy cream
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¾ teaspoon salt
1½ cups (3 oz/90 g) miniature marshmallows
Preheat the oven to 375°F (190°C). In a sauté pan over medium heat, sauté the bacon until crisp and browned, about 6 minutes. Transfer the bacon to a paper towel–lined plate to drain.
Using a fork, prick the skin of the sweet potatoes several times. Arrange on a rimmed baking sheet and bake until tender, about 11⁄4 hours. Let cool. Meanwhile, in a bowl, stir together the brown sugar and flour. Add the 2 tablespoons diced butter and, using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the pecans and bacon to make a streusel mixture. Refrigerate until ready to use.
When the sweet potatoes are cool enough to handle, halve them lengthwise and scoop out the flesh, reserving the sweet potato skins and keeping them as intact as possible. Arrange the sweet potato skins on an aluminum foil–lined rimmed baking sheet.
In a food processor, combine the sweet potato flesh, the ½ cup melted butter, the cream, cinnamon, nutmeg, and salt and process until smooth. Spoon the sweet potato mixture back into the skins on the baking sheet. Sprinkle the streusel mixture on top, dividing evenly. Bake until the streusel is toasted, 10–15 minutes.
Remove the sweet potatoes from the oven and heat the broiler. Sprinkle the marshmallows evenly over the streusel. Broil the sweet potatoes until the marshmallows are lightly browned, about 2 minutes. Serve right away.