Thanksgiving Recipe Ideas

Chef Francisco Pomalaza from Council Oak Steak and Seafood.

Ingredients

  • 8 potatoes, sweet roasted
  • 10 oz Vermont maple syrup
  • 4 cups pumpkin purée
  • 0.5tsp Salt, kosher
  • 0.25 black pepper ground fine
  • 0.5 tsp allspice, spice
  • 0.25 tsp Harissa pasta
  • 0.25 cups apple cider vinegar
  • 0.5 tsp cinnamon

 

Directions

  • Begin by roasting the sweet potato and calabaza at 450 degrees Fahrenheit for 30-40 minutes or until for tender.
  • Once fork tender, allow to rest for 10-15 minutes.
  • Begin to peel the sweet potatoes and add them whole into a stand mixer or use a bowl with a potato masher and begin to mash the sweet potatoes.
  • Once the sweet potato is whipped begin to peel the skin of the calabaza with a paring knife and scrape the flesh of the calabaza removing any seeds that reside in the center of the squash.
  • Scrape out only the amount for the recipe and add to the bowl or mixer.
  • Add remaining ingredients and mix thoroughly.
  • Serve warm in a deep bowl and enjoy.

 

WFLA.com provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s