Wednesday, November 16, 2005
Bite with Belkys: Vanilla Roasted Sweet Potato with Candied Pecans from Touch Restaurant and Lounge
It's tradition you can't have Thanksgiving without a turkey. But there's no rule you have to serve up the same old side dishes every year. Tonight, the chef at a popular South Beach restaurant is putting a spin on sweet potatoes. Time to grab a Bite with Belkys.
The Dish: Vanilla Roasted Sweet Potato with Candied Pecans
The Chef: Sean Brasel
The Restaurant: Touch Restaurant and Lounge
- 1 Sweet potato
- 1/4 cup Corn syrup
- 2 tbl. Baileys Irish Cream
- 2 tsp. Kosher salt
- 1 tbl. Vanilla extract
- 1 Vanilla bean
- 2 tbl. Water
- 2 tbl. Butter
- Fresh Ground pepper
- 1/4 cup Candied pecans (chopped)
- 2 tbl. Sugar (caramelized)
-Cut and dice sweet potato into 1/4 squares and place in a bowl.
-Add corn syrup and Irish Cream.
-Scrape out vanilla seeds and add that to bowl, then add the bean, vanilla extract, water, kosher salt and pepper. Refrigerate at least an hour and up to 24 hours.
-Pour sweet potato mixture into a saute pan or roasting pan and place into a 350 degree oven for 30-40 minutes, stirring occasionally. About 20 minutes into the process, add the butter.
-After roasting, remove from oven, toss in chopped pecans and place in a bowl.
-Sprinkle with two tablespoons of sugar and caramelize until brown by using either a blow torch or by placing under a broiler (top heat).
Serve & Enjoy!
For More Information:
Touch Restaurant and Lounge
910 Lincoln Road