Thanksgiving Day Fries
Cinebistro's Exec. Chef Jamie Rigua made us their Thanksgiving Day Fries.
3 Sweet Potatoes, Peeled, cut into ¾ “Fries”
¼ cup Olive Oil
1 pinch Salt
1 Sprinkle Cinnamon Sugar (3:1 Ratio Sugar to Cinnamon)
1 cup Maple-Candied Pecans, Rough Chop
¾ cup Pourable Marshmallow Cream
Maple Candied Pecans
1 lb. Pecans
½ lb. Brown Sugar
¾ cup Maple Syrup
Pourable Marshmallow Cream (makes 3 cups)
2 sheets Gelatin
½ cup Water
2 cups Sugar
1 cup Corn Syrup
½ tbsp. Vanilla
¼ cup Heavy Cream
Directions:Maple Candied Pecans
Combine all ingredients and bake at 350 degrees until candied, about 15 minutes.
Pourable Marshmallow Cream
Add the gelatin and water to the bowl of a Kitchenaid Mixer. Allow to bloom briefly. Combine the sugar and corn syrup in a sauce pan. Cook over medium heat until the mixture reaches soft ball stage (235-240 degrees). Start the mixer over very low speed and add the syrup to the gelatin. Slowly increase the speed. Be careful as this mixture is hot and sticky! Add the vanilla. Beat on high for a few minutes until the mixture thickens and turns white. Remove at this stage if you want a spreadable, thicker marshmallow cream. Slowly add the cream to the mixture to make a pourable sauce.
Preheat oven to a hot 450 degrees. Toss the sweet potatoes in olive oil, coating well. Season lightly with salt. Carefully arrange on a sheet tray, with space between the fries. Bake 15 minutes. Carefully flip each piece, and bake an additional 12-15 minutes. The fries should be blistered and well-browned; crispy on the outside and tender inside. Place the fries in a serving container.
Sprinkle with cinnamon sugar. Sprinkle over half the pecans, drizzle with the marshmallow cream, then add the remaining pecans.