Chef Giuseppe Napoli of the luxurious Diamond Mills Hotel & Tavern in Saugerties has a sophisticated menu melding ingredients and techniques from around the world. For Thanksgiving, he's come up with a relatively simple dish that will surprise sweet potato lovers.
6 medium sweet potatoes, scrubbed and dried
Salt and pepper to taste
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons vanilla extract
1/4 cup bourbon
1 teaspoon cinnamon
1 cup of minimarshmallows
1. Adjust oven rack to low position and heat to 400 degrees.
2. Place potatoes on a baking sheet lined with foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
3. Slice each potato in half lengthwise and scoop potato flesh into a mixer (leaving a 1/4-inch border of flesh to support the potato skin).
4. Using a kitchen or hand mixer, blend the flesh with salt and pepper until smooth.
Stop the machine and add butter, brown sugar, maple syrup, vanilla, bourbon and cinnamon. Process until potatoes are silky smooth. (This puree and the potato shells can be cooled and refrigerated in an airtight container for up to two days.)
5. Spoon puree back into each shell; press marshmallows into the potatoes. If not making the crust, bake the potatoes in 400 degrees oven until marshmallows melt.
Topping: Brown sugar and hazelnut crust (optional)
1/4 cup brown sugar
3 tablespoons butter, melted
3 tablespoons flour
1 cup hazelnuts chopped
1/4 teaspoon cinnamon
1. Mix the brown sugar, butter, flour, hazelnuts and cinnamon until the mixture starts to form crumbs. Sprinkle it onto the stuffed potatoes.
Diamond Mills Hotel & Tavern is at 25 S. Partition St. in Saugerties; 845-247-0070; www.diamondmillshotel.com.