I’ve mentioned in the past that I’m definitely a sides man, and this year is no different. I’m sharing a killer sweet potato side dish today with a curious crunchy topping.
This recipe starts with a mix of sweet potatoes and yams in the oven, covered in butter, and flecked with glistening bits of kosher salt and black pepper. After an hour roast, the skins will develop patches of golden caramelization, and the flesh inside becomes tender and melting. With skins removed, the sweet potatoes and yams get whipped together with butter, cream, cayenne pepper and orange zest. The finished flavor is sweet and bright with just a hint of after-burn. You can enjoy these mashed potatoes as is or take them over the top with this Rice Krispie Topping.
I usually have Rice Krispies in my pantry for making frequent batches of these. Here, several cups of this crunchy cereal are drizzled with a quick caramel flavored with salt and cayenne pepper. The topping-to-be is spread out on a baking sheet, sprinkled with fresh chopped rosemary, and cooled until brittle. Break the Rice Kripsies into various sized bits, and serve beside the Mashed Sweet Potatoes mentioned above. The crunch of the topping is the perfect counter to the rich, creaminess of the potatoes. And the rosemary and cayenne provide pops of flavor that liven up each bite. PS. I would highly recommend making a double batch of this topping, because it’s down right snackable. Continue reading for the recipe plus five other Thanksgiving side dishes!