Try out this traditional Thanksgiving side with a twist from Chef Bryan Moscatello of Stir Food Group who oversees Zola, Zola Wine & Kitchen and Potenza:
Smokey Sweet Potato Casserole:
- 3 c. sweet potatoes puree (roast the potatoes the run them through a food mill)
- 2 tlbs. chipotle adobo sauce
- 1 tsp. roast garlic paste
- ¼ c. honey
- ½ c. butter
- 2 c. bacon diced
- 4 c. brioche croutons, ¼” dice
- 1 t. thyme, chopped
Combine the sweet potato puree, garlic, adobo, honey, butter and eggs. Season with salt and pepper and pour into a prepared baking dish. Render the bacon and remove them from the pan toss the brioche croutons with some of the rendered bacon fat then combine with the bacon and the thyme. Pour over the sweet potato mixture and bake at 350 degrees for about 30 minutes or until set.
