Like many Americans, I have spent the past few days shopping for Thanksgiving ingredients. My dad’s trying out a new preparation for the turkey (the house is already awash in the smell of roasting turkey bits for stock and gravy—he’s got it in the oven overnight), my mom has exhausted every single store in the region trying to find the perfect size and shape onions, and I’m girding myself to try out a new sweet potato dish this year.
I really like sweet potatoes (garnet yams, whatever), as long as you keep them away from that goddamn marshmallow topping. I like my sweet potatoes spiced up with chipotle peppers! You may recall that for several years I attempted to make a perfect version of this Bobby Flay recipe, which my parents ate at his Vegas restaurant. At the restaurant, they received a perfect pie-like slice with perfect layers that stayed together beautifully. My version… oof. Time and time again I tried, and time and time again I ended up with a goopy broken sauce, oceans of oil sitting on top, and an upset stomach. Slices? Layers? Ha! It still tastes pretty good, but the presentation is seriously awful.
Last year I gave up and made Alton Brown’s chipotle smashed sweet potatoes. It was fine but not particularly revelatory. It was just fine.
This year, I’m going to try something weird—maybe. I’m going to do a dry run of a recipe tomorrow morning, and if it turns out well, I’ll do a full version for Thanksgiving. If not, well, my brother wants me to give the Bobby Flay version another go, but I don’t know if my digestion can handle it. Seriously we just have way too much heavy cream in everything, and I will give up my sweet potato recipe long, long before I say goodbye to my mom’s creamed onions. Those are my #1 Thanksgiving Must-Eat Dish.
(My other Thanksgiving prep today was putting a basecoat on my fingernails and picking out all the most harvest-y colors in my nail polish collection. Holiday manicure!)