Chef Frank Jeanetti's Mashed Sweet Potatoes: A Thanksgiving Side For The Kids

Essensia's Executive Chef Frank

Jeanetti thinks traditional when it comes to planning a Thanksgiving

meal, whether at home or in his restaurant. "I like to keep it

simple and basic, but good," he says, adding that playing with

ingredients also goes into the process.

One of Chef Jeanetti's original sides

is his vanilla mashed sweet potatoes served with marshmallow gratin.

He describes the dish as "a favorite of the kids," who are

bound to indulge in the browned marshmallow component and soak up the

sweetness in the mashed vegetable. Chef Jeanetti provided the recipe for his creation.

Vanilla mashed sweet potatoes served

with marshmallow gratin


  • > medium to large sweet potatoes

    roasted and peeled

  • ½ lb. unsalted butter diced
  • 4 oz. heavy cream
  • 1 tbl. cinnamon powder

  • 1 oz. pure vanilla extract

  • 1 vanilla bean scraped

  • 2 cups marshmallows

  • salt & pepper to taste


Place peeled roasted sweet potatoes in

ricer or food mill and turn until smooth. Mix in diced unsalted

butter and heavy cream. Season with salt and pepper, add cinnamon,

vanilla extract and scraped vanilla bean and continue to mix. Place

mixture into a roasting pan or casserole dish. Top with marshmallows

and bake at 350° for 20 minutes or until marshmallows are golden


Chef Jeanetti's home style Thanksgiving

feast at Essensia will include the vanilla mashed sweet potatoes

served with marshmallow gratin as part of their holiday prix fixe

menu. Fixings also include soup, salad, free-range roasted turkey,

corned bread stuffing, brussel sprouts, yukon gold potatoes, and a

special sun-dried cranberry compote. The aim of Essensia and Chef

Jeanetti is to take that traditional philosophy and create a

home-away-from-home feel in the restaurant for visitors and locals

alike. "We want them to have a peaceful, quiet getaway,"

said Chef Jeanetti.

Essensia's Thanksgiving prix fixe menu

is $39 for adults and $19 for kids 12 and under; beverage not

included. The hours are from 5-10pm and a limited a la carte menu

will also be available. Reservations strongly recommended.

The Palms Hotel & Spa

3025 Collins Avenue, Miami Beach


KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
John Zur