Happy Thanksgiving!!

Happy Thanksgiving New Rochellean's! From that first celebration in Plymouth, Massachusetts in 1621; the Pilgrims would have never guessed that they were creating a lifelong tradition. While we assemble around the dinner table around 1pm because no-one can withstand the intoxicating smell of stuffing and sweet potato pie to wait until 5. We then spend the remainder of the afternoon in a food coma passed out in front of the TV while the football game of the moment lulus us to sleep.

If you do not wish to cook and prefer to dial it in, try some of our New Rochelle restaurants catering to the savory tastes of the holidays.

Sweet Potatoes Restaurant is offering to cook for you! This down home pheasant magician will cook for you so that you may impress your monster-in-law with your culinary expertise. Today is the last day to pick-up your order, but if you are lucky, you might be able to purchase a sweet potato pie to pass off as your own.

If they are sold out- you can make your own. Try my favorite recipe below:

Ingredients

• 1 pound 3 ounces sweet potatoes, peeled and cubed
• 1 1/4 cups plain yogurt
• 3/4 cup packed, dark brown sugar
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 5 egg yolks
• Salt
• 1 (9-inch) deep dish, frozen pie shell
• 1 cup chopped pecans, toasted
• 1 tablespoon maple syrup
• Special equipment: steamer basket

Directions

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Preheat the oven to 350 degrees F.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.