Last night, I met a new friend Iron Chef Marc Forgione.

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Ok, so Marc Forgione is more like my celebrity chef crush than my new BFF, but a girl can dream, right? :)

Last night, I was invited to attend a cooking demo, hosted by Macy’s Culinary Council, with one of my favorite Iron Chefs, Chef Forgione. He was the guy my husband and I rooted for from the very beginning in The Next Iron Chef Season 3 and we were sooooo happy when he won the title!!! Now, it’s just so cool to see him on TV battling other top chefs.

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Given that we’re right around the corner of Thanksgiving, Chef Forgione prepared three of his favorite Thanksgiving recipes for us. He was one of those guys who can hold a conversation, make you laugh, and cook at the same time. And to get a taste of his cooking last night was just incredible! Not to mention,  a dream of mine was realized, tasting an Iron Chef’s cooking live!

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He prepped a Turkey Leg Roulade, Maple Whipped Sweet Potatoes, and Honeycrisp Apple and Dried Fruit Cobbler. They were all very delicious and surprisingly simple to make! Since I have a family Thanksgiving potluck dinner coming up, I am definitely going to give my favorite a try – the Maple Whipped Sweet Potatoes – it’s like a sweet version of mashed potatoes but better! It’s super simple to make but tastes like a dish, well, from an Iron Chef. I’m telling ya, my family is in for a REAL treat this year. I suggest you all to give this a try too!

Maple Whipped Sweet Potatoes Recipe

“This has been a fixture on our Thanksgiving table all my life. My dad came up with it at An American Place, and everyone who tastes it swears they’ll never make sweet potatoes any other way. The hazelnut brown butter is my extra spin.” – Chef Marc Forgione.

Yields 6 servings.

4 sweet potatoes, about 2 1/2 pounds total weight, unpeeled
2 tablespoons sour cream
1 tablespoon unsalted butter, at room temperature
2 tablespoons pure maple syrup
salt and freshly ground black pepper, to taste

Hazelnut Brown Butter:
4 tablespoons unsalted butter
1/4 cup chopped hazelnuts
1 small shallot, minced
2 tablespoons finely chopped fresh flat-leaf parsley
salt and freshly ground black pepper, to taste

For the sweet potatoes: Preheat the over to 375 F. Using a fork, pierce the skin of each sweet potato in a few places. Place the potatoes on a rimmed baking sheet and bake until soft, 45 to 50 minutes. Remove from the oven and let cool until they can be handled.

2. Cut each sweet potato in half lengthwise, scoop the potato pulp into a food processor, and discard the skin. Add the sour cream, butter, and maple syrup and pulse the mixture until smooth. Season with salt and pepper. Transfer to a baking dish, and cover to keep warm until ready to serve. (The sweet potatoes may be prepared up to this point 24 hours in advance, covered, and refrigerated. To reheat, preheat the oven to 375 F, cover the baking dish with aluminum foil, and place in the oven until heated through, about 30 minutes.)

For the brown butter: In a heavy-bottomed saucepan over medium heat, melt the butter and cook until pale gold, 2 to 3 minutes (be careful the butter does not burn). Add the hazelnuts and stir until golden and fragrant, 1 to 2 minutes longer. Add the shallot and parsley, and cook just until softened, about 1 minute. Season with salt and pepper. (The brown butter may be prepared up to 24 hours in advance, covered, and refrigerated. Before serving, reheat in a small, heavy-bottomed saucepan over medium heat.) Drizzle the brown butter over the hot sweet potatoes and serve immediately.

Recipe compliments of Marc Forgione from The Macy’s Culinary Council Thanksgiving & Holiday Cookbook

Images via Shop Sweet Things. Post sponsored by Everywhere on behalf of Macy’sthank you so much for having me there! All opinions shared here are my own.