Thanksgiving Traditions: Julie Pryce’s brown butter sweet potatoes

“I love the nostalgia of food and the memories it brings back,” said Julie Pryce, executive chef for 91 Restaurant Group. Not surprisingly, Thanksgiving is Pryce’s favorite food holiday to celebrate with her family.

“I love the nostalgia of food and the memories it brings back,” said Julie Pryce, executive chef for 91 Restaurant Group.

Not surprisingly, Thanksgiving is Pryce’s favorite food holiday to celebrate with her family.

“In culinary school and after, no matter where I was working, I always came home the day before Thanksgiving to make dinner, then flew out the day after,” said Pryce, who grew up in North Canton. “I love being able to share what I do with family.”

Her Thanksgiving meal preparations are well-planned, “so it’s this wonderful, leisurely family day. I’ll walk the dog with my mom while the turkey is roasting.”

“I’ll walk the dog with my mom while the turkey is roasting.”

While her mother’s cornbread stuffing with pecans is a family Thanksgiving tradition, Pryce makes a second stuffing of her own. “The one I make has cranberries and sausage and chicken liver and balsamic and fresh herbs. It’s pretty rich.”

As for the turkey, “I always brine it with thyme and sage and orange and lemon.”

Here, Pryce shares her recipe for roasted sweet potatoes. “They’re a little bit more flavorful, I think, than candied sweet potatoes,” she said. “They have the nuttiness but also the flavor of brown butter and roasted garlic. There’s a little earthiness to them.”

RECIPE:

Yield: 4 to 6 servings
2 tablespoons mild olive oil or vegetable oil
2 pounds sweet potatoes, peeled, cut into thick round slices
1 cup peeled garlic cloves
kosher salt
black pepper
4 tablespoons unsalted butter
1 tablespoon fresh sage, chopped
1 cup maple syrup
pinch cayenne pepper
2 tablespoons chopped parsley
1 cup walnuts, toasted and chopped

Heat oven to 450 degrees F. In a large mixing bowl, toss together the sweet potatoes, garlic cloves and oil. Season well with kosher salt and black pepper. Spread out evenly on a baking sheet. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes. While the sweet potatoes are roasting, melt the butter in a small saucepan over medium heat. When it foams and begins to brown, stir in the sage, maple syrup and cayenne pepper and let cook briefly, about one minute. Drizzle over the roasted sweet potatoes and garlic. Top with the chopped parsley and toasted walnuts.