This heavenly, comforting creation is just the dish to complete your holiday feast, or really any meal. Tender sweet potatoes are paired with brown sugar and crunchy pecans, all laced with hints of cinnamon and nutmeg and topped with a layer of luscious toasted marshmallows. This is a sweet and nutty delight that's perfect for any occasion.
Weird texture- would be better mashed as the sweet potatoes were kind of rough
Katie · 12/07/24
Anne · 12/07/24
Could've been cooked softer
Marcia · 12/05/24
Enjoyed this as part of Thanksgiving. Cooked just right and not too sweet.
Melanie · 12/04/24
susan · 12/04/24
Very good, but a little heavy on the apples.
Beverly · 12/04/24
Maria · 12/04/24
Very hard potatoes! Kept cooking them but it didn’t help. The ones with the ham dinner were fine so I think it was a quality issue with the ones in the side.
JUDITH · 12/04/24
Potatoes were obviously raw and very hard, tried cooking in the oven and added additional time twice. It was never edible.
Clayton · 12/04/24
Tasty, but undercooked.
christy · 12/04/24
Potatoes were way undercooked even after putting into the oven twice as long.
David · 12/03/24
Rosa · 12/03/24
Matthew · 12/03/24
The sweet potatoes were still hard. The flavor was good, perhaps a little heavy on the cinnamon. I’d usually appreciate a crispy veg, but this is Thanksgiving food.
Mian · 12/03/24
Thank You Chef C. Ratel!!! Again So Looking Forward to Christmas 🎄 Feast
Kelley · 12/02/24
too hard. undercooked.
Jacob · 12/02/24
too many nuts
Halley · 12/02/24
the flavor was great but the potatoes were not well done or tender.
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
