Sweet potatoes get the crème brûlée treatment this year!

RECIPE 👇

Crème Brûlée Sweet Potatoes

Level: Intermediate
Total: 1 hr 50 min
Active: 25 min
Yield: 8 to 12 servings

Ingredients

Sweet Potato Base:

4 pounds orange sweet potatoes
8 tablespoons (1 stick) unsalted butter, plus more for the dish
1/2 cup packed dark brown sugar
1/2 cup heavy cream, warm
1 tablespoon vanilla bean paste
1 tablespoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of kosher salt, plus more if needed
Zest of 1 orange, optional (but excellent)
2 large eggs

Brûlée Topping:

1/2 cup granulated sugar

Directions

Special equipment: a kitchen torch

For the sweet potato base: Preheat the oven to 400 degrees F.
Pierce the sweet potatoes, place on a baking sheet and roast until completely tender, 50 to 70 minutes.

Meanwhile, in a small skillet over medium heat, cook the butter until melted and deeply golden and nutty, 5 to 7 minutes.

Carefully scoop out the hot sweet potato flesh. Pass it through a potato ricer into a large bowl or mash it until completely smooth. Mix in the browned butter, brown sugar, heavy cream, vanilla, cinnamon, nutmeg, salt and orange zest if using. Taste and adjust with more salt if needed. Let cool slightly, then thoroughly mix in the eggs.

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.

Spread the sweet potato mixture in the prepared dish, keeping the surface as level as possible.

Bake until set but still creamy, 25 to 30 minutes. Let rest about 10 minutes.

For the brûlée topping: Right before serving, blot any moisture from the surface if necessary. Sprinkle a very thin, even layer of the granulated sugar over the entire casserole. Using a kitchen torch, heat slowly until the sugar melts, bubbles and becomes deep amber. Let the topping harden for 2 to 3 minutes.

Cook’s Note: Roasting the sweet potatoes instead of boiling them keeps the flavor concentrated and prevents a watery casserole.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer’s instructions for use.

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Get ready to serve the creamiest, most irresistible mashed potatoes on your Thanksgiving table this year 😋

Food Network Kitchen’s classic mashed potatoes are the secret to a rich, creamy side dish that belongs on every holiday table. Ginevra walks you through two delicious versions — one with buttery Yukon Gold potatoes for a naturally silky texture, and one with fluffy Russet potatoes for a light, classic mash. With plenty of butter, cream and expert tips for perfect results, these crowd-pleasing mashed potatoes are sure to become a Thanksgiving favorite.

Get the recipe: https://foodtv.com/47E4hl3

What You’ll Learn:
🥔 How to choose the best potatoes for creamy, fluffy mashed potatoes every time
🧈 Simple techniques for rich, buttery mashed potatoes with the perfect texture
✨ Expert tips for making, storing and reheating mashed potatoes for stress-free holiday meals

0:00 Intro
1:30 Peel potatoes
3:31 Chop & submerge potatoes in cold water
4:03 Boil
4:46 Drain
5:00 Steam off water
5:17 Heat cream
5:29 Mash the potatoes
7:50 Add cold butter
8:55 Add hot cream & let it sit
10:30 Season potatoes
11:04 Serve

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There’s nothing comfier than a big bowl of baked potato soup.

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Fully Loaded Baked Potato Soup
Recipe courtesy of Guy Fieri
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings
Level: Easy

Ingredients

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 350 degrees F.

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

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