Bourbon smashed sweet potatoes
- 5 lbs. peeled diced Yams (Orange)
- 1-1/2 lb. cubed butter
- 2 cups brown sugar
- 1/4 cup cinnamon
- 3 tbsp. nutmeg
- 1/4 cup vanilla
- 3/4 cup bourbon (Mild Flavor)
- 1/2 cup honey
- Kosher salt to taste
- 3 oranges zested (optional)
Procedure: Steam sweet potatoes in the steamer until soft. Put sweet potatoes in a ricer and proceed to process them through the ricer, scrape down the sides and bottom. With a whip, proceed to whip the sweet potatoes, softened butter, brown sugar, cinnamon, nutmeg, vanilla extract, and honey together. Taste - it should be sweet not overly to sweet. Add salt to taste, then add orange zest and bourbon and continue to whip until you get a nice creamy consistency. Depending on your preference, adjust the bourbon to your liking.
About Chef Dion Hawkins:
Dion Hawkins has been cooking professionally in California for more than two decades. As Executive Chef at the newly opened Hangar Steak, in the San Francisco Airport Marriott, Dion is thrilled to have been involved in the creation of the exciting new menu which is a true reflection of his dedication to using the most locally sourced seasonal ingredients. His unending thirst for knowledge about cooking is self-evident and he has enjoyed expanding this education recently through the incredible resources at the Culinary Institute of America at Greystone.
Prior to accepting his position of Executive Chef at Hangar Steak, Hawkins worked as an executive sous chef at Pacific restaurant in the JW Marriott San Francisco for nearly two yeas where he really honed his culinary skills and took them to the next level at the prestigious landmark property. He led the kitchen during the hotel's transition from the Pan Pacific to the JW Marriott and his leadership was an integral element in the overall success of the restaurant.
Hawkins joined Marriott International in 1989, ironically, at the San Francisco Airport Marriott where he worked his way up the ranks in a variety of kitchen management positions. Throughout his tenure here, particularly in the role of executive sous chef, he really expanded his knowledge of the Bay Area's locally grown and sourced ingredients and became acquainted with the much-respected local artisans and purveyors. Dion flourished in the kitchen throughout his ten year career here and has used this experience and education as the basis of his culinary philosophy, which truly shines through in the fantastic menu he has created at Hangar Steak.
