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Turkey may be king at the Thanksgiving table, but dinner wouldn't be complete without delicious sides. Please your guests ...
and your palate with this tasty new take on traditional sweet potatoes.
Tags:Roasted Sweet Potatoes and Maple Sausage Gravy Rec,Behind the Burner,Divya Gugnani,Maple Sausage Gravy Recipe,Roasted Sweet Potatoes and Maple Sausage Gravy Re,Roasted Sweet Potatoes Recipe,thanksgiving recipe
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Viva: The kings of the holidays are always the Turkeys and hams but they wouldn’t be tasty without the sides. I'm Viva Gugnani here at delicates in New York City learning how to make a simple five. So let’s go behind the burner and meet the Chef. So I'm here with Executive Chef Michael Forrel and the holidays are all about drinking eating and dining with your family. Mostly at homes and so I often had good ideas for an on tray but I'm always lacking in the department of sides so help me up.
Chef Michael: Well today we’re going to make roast and sweet potatoes with maple sausage gravy.
Viva: That’s sound delicious, sausage as sweet potatoes. Two of my favorite things, all together in one dish.
Chef Michael: So here we have jumbo sweet potatoes.
Viva: these are enormous by the way.
Chef Michael: so we did is we scrub down the outside of all, dry them off and we’re going to cut them into wedges.
Viva: So that’s a good tip! You want to scrub the outside and get off the dirt.
Chef Michael: Yeah it’s not really necessary to peel. I like the flavor and the skin try to save them all.
Viva: I like the skin too!
Chef Michael: So basically you just are going to cut them into wedges like if you’re going to make steak fries. So get tip there, I mean cut the same way if you we’re going to make sweet potatoes fries.
Viva: And so how do you pick your sweet potatoes?
Chef Michael: I'd go for size just make sure there all around the same size. Its make them easier even cooking and then also when you're cutting them you want them to be even size off.
Viva: Absolutely so they’ll cook around the same timing?
Chef Michael: Actually I'm going to throw them in a bowl.
Viva: Get those in there.
Chef Michael: Okay with a little a bit of oil. We have a mint shallot that we’re going to put in.
Viva: I love the sweetness of shallots.
Chef Michael: Yeah! Garlic and the garlic is actually going to roast so it’s going to give them nice sweet flavor also. Fresh thyme here so just going to kind of rip it up.
Viva: You just want to pull off the leaves I guess of the stems?
Chef Michael: Yeah you can go hang and throw the stem in also just fine with it take it off afterwards all right.
Chef Michael: So just want to make that they're toast fully coated with oil, all the herbs aromatics, salt and pepper and then we’re going to go ahead and lay them out on tissue tray.
Viva: So I'm going to spread them out a little bit?
Chef Michael: Yup! You want to make there all single layers so they bake evenly. So we have the oven at 350 convection oven and they’re going to bake for about 25 to 30 minutes just until the tenderizing go to black.
Viva: And do you stop it in between and at all to kind of toss it around?
Chef Michael: Yeah the bottom of them are going to get a little bit more color so we’re going to take them out toss them out a little bit and put it back in. we’re going to start by adding a little oil into a sauté pan for browning the sausage so;
Viva: What kind of sausage?
Chef Michael: I used sweet Italian sausage. Okay well that’s working, we’re going to start make our bechamel. Okay we’re going to throw butter, throw about the flour. Good tip when you're making a bechamel is you always want to use equal parts butter and flour and then before you keep the chocolate with you. You want to get a nice color on it. So once the butter in the flour are incorporated with each other we can go now with our milk and while we’re adding the milk you want to make sure you keep whisking, the bread goes crump. So we get start to get good color in the sausage. You want to you go in you're onions.
Viva: Just the white onions?
Chef Michael: Yup just the white onion. A little garlic put your fresh thyme. So you're dish milk is not going to pick and pony until it comes up to a boil. Once it comes up to a boil you just want to cook it out for about five minutes over medium heat.
Viva: See how nice and thick that got.
Chef Michael: Now we’re going to go in with our maple syrup.
Viva: Yeah! That is the real stuff.
Chef Michael: Yeah exactly! Get off future milk made.
Chef Michael: Yeah!
Chef Michael: we’re going to season with a pinch of salt and black pepper. So when the sausage is brown evenly.