In the week leading up to Thanksgiving, The Hill is Home asked a few Capitol Hill chefs to share their favorite Thanksgiving recipe, giving you another option at this year’s table. Do you have a favorite food staple at your Thanksgiving meal? If so, share it with us at TheHillisHome@gmail.com.
Back in August, Sam and Marie Ziar, a husband and wife team, introduced French cuisine to H Street with the opening of their restaurant Le Grenier.
The couple has been busy ever since serving up plates like steak frites, escargot, and ratatouille.
But, for Thanksgiving Marie will be cooking a simple American dish with a French-inspired twist, sweet potato soufflé.
Read the recipe after the jump, and consider adding this dish to your Thanksgiving table this year…
2 1/2 pounds sweet potato
Three ounces of unsalted butter
One pinch of cinnamon
One pinch of nutmeg
Salt and pepper to taste
Preheat the oven to 350 degrees. Set aside a half pound of sweet potato to make the filling. Trim the tops and bottoms of remaining two pounds of sweet potato.
Cut the sweet potato into one and a half inch wide slices (a standard sweet potato will yield two to three slices). Place the slices on a lightly oiled baking sheet and bake for 25 minutes. Turn the slices over and bake an additional 25 minutes
until the center is lightly soft. Bake the the remaining half pound of sweet potatoes on a lightly oiled baking sheet for 40 minutes.
Carefully scoop out the soft centers of the slices of the sweet potato and place the centers in a bowl. Be careful not to break through the bottoms of the sweet potato “shells.” Scoop the center out of the half pound of sweet potatoes and add to the rest of the centers in the bowl.
Mix the eggs, butter, cinnamon and nutmeg with the sweet potato centers in a electric mixer until smooth. Season with salt and pepper to taste.
Using a pastry bag, fill each sweet potato “shell” with this mixture, creating a swirl shape . Fill with the mixture one inch over the height of the shell. Bake for 10 minutes and serve warm.