- Hi, I'm Jerry James Stone.
In today's video, I'm gonna show you how to make
one of those classic dishes,
but we're gonna change it up a little bit.
We've all had it for Thanksgiving, right?
You've had that mashed sweet potato
that's just loaded with butter and sugar
and then has a layer of marshmallows over the top
which are then melted and toasted in the oven
and it's just indulgent and delicious.
We're gonna mix things up a little bit.
In this recipe, I'm gonna show ya how to make
kind of a similar thing but we're gonna add bourbon into it.
We're gonna do Hasselback potatoes.
I'm also gonna talk about
hey, what's the difference between a sweet potato and a yam?
A lot of people don't know, but you're gonna find out.
So let's get to it.
(fun music)
Okay, so we're gonna make the pecan crumble first.
We have our flour, add in some cinnamon,
add in some brown sugar
and let's just mix that all together.
Doesn't have to be perfect.
Now we're gonna add in some butter
and just work that into the mixture.
Add in our pecans and just mix it all together.
And just lay it out on a baking sheet.
I recommend using parchment paper.
This will make it easier to break apart once it's cooked
and now we're just gonna bake it at 350 degrees
for about 15 minutes.
Okay, so 80% of the world's pecans
are actually produced here in the United States.
In fact, it's actually native to this area.
Native Americans,
like the word pecan stood for a nut that you crack open
with a rock.
So that's basically what pecans are.
The funny thing is pecans actually aren't even a nut.
They're actually a drupe,
which is related to more like an apricot or a plum
because the fruit of the tree.
Okay, so to prepare the potatoes,
we're gonna cut them crosswise but not all the way
'cause we wanna leave the bottom part on.
So they're sort of like accordion.
One way you can do this is to put some chopsticks down
so you don't cut all the way through
but I find that method to actually not be fully effective.
Some people like it but I do not.
And you're just cutting them about
between an eighth and a fourth of an inch thickness
and now we're just gonna place the sliced potatoes
in a sort of lasagna pan.
All arranged so they fit.
Okay, so here's some fun facts about sweet potatoes.
One, they ain't a potato.
Unlike real potatoes, where you have Yukon Golds
or boiling potatoes.
Those are actually potatoes.
Those are tubers.
Sweet potatoes are just a root,
like the root of a plant or vegetable,
not actually a potato.
Another thing about sweet potatoes,
they are not the same as yams.
People use them interchangeably,
but they're completely different.
In fact, yams aren't even grown commercially
here in the United States.
You might have some farmer somewhere
that sells 'em in a farmers' market,
but for the most part, yams are imported.
We only grow sweet potatoes.
If you really wanna know more
about the difference between the two, check out my video
on the difference between sweet potatoes and yams.
You'll be super informed.
Okay, so now we're gonna make our bourbon sauce.
We're gonna start off with some vegetable broth,
some bourbon, some salt, some pepper and some brown sugar
and just whisk that together until it's all combined.
Okay, there we go.
Now we're gonna add the sauce
to our pan with the sweet potatoes.
We're just gonna brush each potato with some melted butter.
Generously brush 'em.
You wanna get it in all those grooves.
Now we're gonna bake these at 425 for about 45 minutes,
until they're fork-tender.
Now we're just gonna top the sweet potatoes
off with some marshmallow fluff.
Usually this dish requires marshmallows.
I'm using marshmallow cream
and I'm using it for a couple different reasons.
One, it's just easier to work with.
I mean, it's a little sticky.
You saw me kinda futzing with it.
It's not easy to put on,
but it's gonna be easier to put on the potato
than say regular marshmallows.
Two, marshmallow cream is vegetarian
and that makes this recipe vegetarian friendly.
It also makes it Jerry friendly.
I know not everyone has a torch but if you have one,
you can go ahead and toast the top of the marshmallow
and then top it off with the pecan crumble.
Okay, so how decadent does this dish look, right?
You have those Hasselback sweet potatoes
that are just baked in this delicious brown sugar
and bourbon sauce and then toasted marshmallow
just melted over the top
and then topped off with a lovely pecan crumble.
I think this is the recipe that you want
for your next Thanksgiving dinner,
or the one that's coming up.
And, if you like this video, give me a thumbs up.
If you love to cook like I do, hey, subscribe.
I release new videos every week
and if there's something that you wanna see,
drop a comment below.
I'm always looking for inspiration.
I'll see you guys next time and have a happy Thanksgiving.
(fun music)
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