Local Chef Reveals Secrets to Serving Up Top-Notch Thanksgiving Sides
As the holiday season unfolds, we're thrilled to present our special series, "Savoring the Season," bringing our audience unique and easy recipes from local chefs and bartenders. Filmed at the beautiful Lee Supply in Kokomo, the series offers up tips and tricks from local chefs to make your dishes the star of the show this Thanksgiving.
In our second episode, Drew collaborates with local chef Blake Kinder, owner of Marble the Steakhouse, Cook McDoogal's Irish Pub, and The Local Catering Company in Kokomo. Blake, known for serving up upscale and delicious food, imparts his tips and tricks to elevate Thanksgiving staples like sweet potato casserole and cranberry sauce. Drew serves as sous chef as they create a mouth-watering sweet potato casserole. According to Blake, achieving a sweet potato soufflé consistency is crucial for a show-stopping dish.
Long with the sweet potato casserole. Blake also teaches Drew how to impress even the harshest critics with his cranberry sauce recipe. As Drew mentions in this episode, cranberry sauce can be quite controversial at the dinner table, but, with this game-changing homemade version and just a handful of ingredients, you are sure to change the minds of the cranberry sauce hater in your life.
For those looking to elevate their holiday menu this year, you’ll want to check out this episode. You can catch the full episode by clicking here.
Sweet Potato Casserole Recipe:
Ingredients for base:
3 large sweet potatoes
1 teaspoon of salt
1 stick of butter
2 teaspoons vanilla extract
1.5 cups of granulated sugar
1.5 cups of light brown sugar
2 eggs
Ingredients for topping:
1/4 cup of flour
1/2 cup of peacans
1/2 cup of brown sugar
1/2 teaspoon of salt
2 tablespoons of melted butter
Directions:
Combine 3 large roasted sweet potatoes, 1 teaspoon of salt, 1 stick of butter, 2 teaspoons vanilla extract, 1.5 cups of granulated sugar, 1.5 cups of light brown sugar and 2 eggs into a mixer
Mix on low until all ingredients are combine and become a creamy consistency
Transfer your mixture into a baking dish making sure to smooth it out
Bake at 375 degrees for 20 minutes
While the base is baking it’s time to make the topping
Combine all dry ingredients into a mixing bowl; 1/4 cup of flour, 1/2 cup of peacans, 1/2 cup of brown sugar, 1/2 teaspoon of salt, 2 tablespoons of melted butter
Once dry ingredients are combined add in 2 tablespoons of melted butter
Mix until all ingredients are combined
Add mixture on top of the sweet potato base
Bake in the oven at 375 for 10-15 minutes or until the topping is brown
