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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. sweet potatoes (or red garnet yams, about 6-8 medium)
- 2 Tbsp. unsalted butter (melted)
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. sea salt
- 1 tsp. cracked black pepper
- 1 cup heavy cream
- 2 Rodelle Vanilla Beans (split lengthwise and scraped)
- 1 tsp. whole peppercorns
- 1 bay leaf
- 1/4 tsp. nutmeg (freshly grated)
- 3/4 cup hazelnuts
- 1 1/2 Tbsp. brown sugar
- 4 tsp. maple syrup
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg (freshly grated)
- 1/4 tsp. salt
- 1/8 tsp. cayenne
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Directions
- Preheat the KitchenAid® Gas Convection Slide-In Range to 400°F and arrange the rack in the middle of the oven.
- Slice sweet potatoes to approximately 1/8″ thick in the KitchenAid® Pro Line® Series Food Processor using the ExactSlice™ System. Toss potatoes with butter, olive oil, salt, and pepper. Arrange sliced potatoes vertically in concentric circles in a KitchenAid® Casserole Dish. Cover and roast for 30 minutes.
- While the potatoes bake, make the spiced candied hazelnuts. Coarsely chop the hazelnuts with the Chef Knife from your KitchenAid® 11pc Professional Series Cutlery Set. Toss the hazelnuts with brown sugar, maple syrup, cinnamon, cayenne, and salt in a medium bowl from your KitchenAid® Ceramic Mixing Bowl Set.
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