Norcross Chefs Remix Thanksgiving Classics

Looking to make your Thanksgiving recipes more festive? Norcross Patch asked local chefs to remix some of the holiday classics.

First up, Mojito's Cuban-American Bistro’s take on mashed sweet potatoes. The boniato is a Cuban spud that looks like a regular potato but has a sublime sweetness. With roasted garlic and cilantro, this dish adds a touch of the exotic while still working brilliantly with your turkey and stuffing.

Mojito’s Mashed Boniato with Roasted Garlic

5 lbs boniatos (Cuban sweet potatoes, available at Publix and other grocery stores)

2 cups heavy cream

2 sticks unsalted butter

1 cup garlic cloves

1 cup vegetable oil

1 ½ tsp ground white pepper

3 Tbsp salt

1 bunch fresh cilantro

Directions:
1. Combine whole garlic cloves and oil in a small pot and cook on low head until garlic is very tender and slighted browned.

2. Strain oil and puree cloves into a paste and set aside.

3. Peel boniatos and cut into large pieces. Put in a large pot and cover with water. Cook on high heat.

4. While they are cooking, put heavy cream and butter in a small pot on low heat to warm cream and melt butter.

5. When boniato are tender, strain and place in a large bowl. Add garlic, salt and pepper and start mashing with a potato masher. Add cream-butter mixture a little bit at a time until incorporated. Roughly chop cilantro and stir in, saving a few sprigs for garnish.

About the chef: Matthew Tarr had his big break at the Sedgwick Restaurant Group, where he opened the celebrated Aspen Signature Steaks. He likes adding some of the classic Italian and French touches to the restaurant’s authentic Cuban cuisine, the recipes of the mother of owners Luis Fernandez and Yanin Cortez. Yanin's mother is also a chef at the restaurant.