Chef Frank Jeanetti's Mashed Sweet Potatoes: A Thanksgiving Side For The Kids
|Exectutive Chef Frank Jeanetti|
One of Chef Jeanetti's original sides is his vanilla mashed sweet potatoes served with marshmallow gratin. He describes the dish as "a favorite of the kids," who are bound to indulge in the browned marshmallow component and soak up the sweetness in the mashed vegetable. Chef Jeanetti provided the recipe for his creation.
Vanilla mashed sweet potatoes served with marshmallow gratin
- > medium to large sweet potatoes roasted and peeled
- ½ lb. unsalted butter diced
- 4 oz. heavy cream
- 1 tbl. cinnamon powder
- 1 oz. pure vanilla extract
- 1 vanilla bean scraped
- 2 cups marshmallows
- salt & pepper to taste
Place peeled roasted sweet potatoes in ricer or food mill and turn until smooth. Mix in diced unsalted butter and heavy cream. Season with salt and pepper, add cinnamon, vanilla extract and scraped vanilla bean and continue to mix. Place mixture into a roasting pan or casserole dish. Top with marshmallows and bake at 350° for 20 minutes or until marshmallows are golden brown.
Chef Jeanetti's home style Thanksgiving feast at Essensia will include the vanilla mashed sweet potatoes served with marshmallow gratin as part of their holiday prix fixe menu. Fixings also include soup, salad, free-range roasted turkey, corned bread stuffing, brussel sprouts, yukon gold potatoes, and a special sun-dried cranberry compote. The aim of Essensia and Chef Jeanetti is to take that traditional philosophy and create a home-away-from-home feel in the restaurant for visitors and locals alike. "We want them to have a peaceful, quiet getaway," said Chef Jeanetti.
Essensia's Thanksgiving prix fixe menu is $39 for adults and $19 for kids 12 and under; beverage not included. The hours are from 5-10pm and a limited a la carte menu will also be available. Reservations strongly recommended.
The Palms Hotel & Spa
3025 Collins Avenue, Miami Beach