Sweet potatoes figure heavily into most traditional Thanksgiving menus, and are also a staple for Chef Sam Talbot, both at his restaurant, Pretty Southern, and at his holiday table. But this is different.
“Instead of doing sweet potato casserole or pie, do these waffles,” said the Top Chef alum who grew up “between Charlotte and Charleston.”
This recipe, which the chef came up with at his Greenpoint restaurant and took about 20 tries to really perfect, is great for the big day or the day after as a base for leftovers. It comes from his cookbook, 100% Real.
For Talbot, a reinterpretation of a classic is right up his alley.
“We all have food from our childhood that we can relate to … My goal is to take that food, that feeling of warmth, whatever that dish is that brings you that feeling of home. My goal is to recreate those dishes.”
Serves 3Prep time: 3 hoursCook time: 15 minutes
Ingredients:
2 cups frozen shredded sweet potatoes (purchase in frozen section or shred your own raw sweet potatoes in food processor and freeze until use)
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 small yellow onion, skin removed and grated
3 tablespoons maple syrup
2 tablespoons ketchup
2 tablespoons hot sauce
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
3 teaspoons garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Mix all ingredients well in a large bowl.
Spray a waffle iron with coconut oil.
Spread mixture over iron and cook on low for about 4 minutes. Repeat with remaining mixture.
