This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
The Sweetest Sweet Potatoes You'll Make This Holiday
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
6 medium-size sweet potatoes
8 tablespoons butter
2 shallots, chopped
1 1/2 cup chopped hazelnuts
Kosher salt
Fresh ground black pepper
2 ounces Frangelico liqueur
Fresh rosemary
For the Mascarpone Topping
4 tablespoons butter
2 ounces Frangelico liqueur
1/2 pound mascarpone cheese (if you can find with cinnamon already in it, that’s a plus!)
1 teaspoon cinnamon
Yield
Serves: 6
Preparation
Preheat oven to 375°F.
Wash sweet potatoes then cut slices into them about 2/3 down (not all the way through so it slices off). Put potatoes into baking pan when done and set aside.
In a sauté pan, melt butter and add shallots, hazelnuts, salt and pepper to taste. Sauté until shallots are translucent then add Frangelico and sauté for about 2 minutes, allowing everything to blend.
Remove from heat and pour over potatoes, adding about one or two sprigs of fresh rosemary onto each potato. Cover tightly with tin foil and bake until potatoes are done (when a fork is inserted easily, about 40-90 minutes, depending on the size of the potatoes). Take potatoes out of oven and set aside.
To the same pan that you sautéed the nuts, add butter and melt over medium heat. Add Frangelico and allow it to blend. Slowly add in Mascarpone cheese and stir it gently into the butter and Frangelico. Add cinnamon to taste and cook for about 1 minute. Remove from heat and pour mixture evenly over potatoes, making sure each one has its fair share of nuts and topping. Try to get mixture in between slices for maximum taste. Serve immediately—these are sinfully good!
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.