Hello friends, today I want to share with you all an amazing side dish to serve with any dinner! Mashed Sweet Potatoes! Not just any regular mash though, this Sweet Potato Mash is loaded with all the best ingredients to make you want to keep eating it even when you are full!
The gratin dish the Chef used in this video is 8 ½” X 5 ½” X 2 ½”
Make the Potatoes:
Boil or steam the potatoes until tender. Process the potatoes in your food processor until very smooth; add the butter, salt and pepper to taste and reserve.
In a sauté pan, add 1 tablespoon olive oil, and when hot, add the bacon and cook until the bacon releases some of its fat. Add onion and cook until golden brown. Add the rosemary and corn and cook for a couple of minutes. Add garlic and parsley, mix well and take off the heat not to burn the garlic.
Add the corn mixture to the potatoes and add butter and salt and pepper if needed. Add 2 to 3 tablespoons of parmesan. Mix well and arrange in a gratin dish.
Top the dish with the remaining parmesan and bacon bits and bake for a few minutes until golden brown.
Make the Bacon Bits:
Heat a sauté pan with a touch of olive oil at medium heat.
When hot add the bacon sliced and cook at very low heat so the lean part does not burn, cook until crisp.
Transfer the bacon to a paper towel to drain, chop into bits.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
I can’t wait to make this dish for Christmas. I love sweet potatoes. Looks so easy. Thank you chief I have learned so much from you over the years. Butter is always butter. Yes it is.
Maggie
on August 2, 2024 at 3:38 pm
I watched the video and there is no Rosemary mentioned but it is in the written recipe? I’m cooking this now….it looks and sounds delicious! I love Jean Pierre and always look up how he cooks something I want to do!
Emily Leitner
on June 22, 2024 at 7:46 pm
Former cook. This looks delicious. I’ve never really liked stuffing…lack of flavor or dry, etc. This certainly will have flavor! Thank you so much, Chef.
Tia Iles
on April 4, 2024 at 7:38 pm
Thank you Chef Jean. This is THE best sweet potato recipe I’ve enjoyedj
Debbie
on December 10, 2023 at 3:15 pm
We absolutely love this recipe!!! I have to always double it. Thank you for this amazing side dish.
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
I can’t wait to make this dish for Christmas. I love sweet potatoes. Looks so easy. Thank you chief I have learned so much from you over the years. Butter is always butter. Yes it is.
I watched the video and there is no Rosemary mentioned but it is in the written recipe? I’m cooking this now….it looks and sounds delicious! I love Jean Pierre and always look up how he cooks something I want to do!
Former cook. This looks delicious. I’ve never really liked stuffing…lack of flavor or dry, etc. This certainly will have flavor! Thank you so much, Chef.
Thank you Chef Jean. This is THE best sweet potato recipe I’ve enjoyedj
We absolutely love this recipe!!! I have to always double it. Thank you for this amazing side dish.
He is the best