6 Thanksgiving Recipes From Top Black Chefs

Smashed Sweet Potatoes by G. Garvin. Recipe below.

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Pass 'em off as your own. We won't tell.

Thanksgiving is just days away, and if you haven't yet gathered ingredients for your holiday dinner, take a cue from some of these top black chefs:

Smashed Sweet Potatoes, G. Garvin

Directions: In a pot of boiling water, cook 3 medium sweet potatoes with their skins on until tender. Cool and peel. Dice sweet potatoes and place in a saucepan. Add ¼ cup milk, ¼ cup heavy cream, 2 tbsp. unsalted butter, 1 tbsp. packed brown sugar, a pinch of ground cinnamon, and a pinch of ground nutmeg. Heat the potatoes through, stirring frequently. Mash to desired consistency. (Chef Garvin)

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Holiday Parsnip Puree, Sunny Anderson

Directions: Preheat oven to 400 degrees F. Toss 4 parsnips (peeled and cut into chunks), 2 cloves garlic (smashed), and 1 tablespoon olive oil on a baking sheet and season with salt, to taste. Roast until the edges are golden and caramelized, about 20 to 25 minutes. (If a check during roasting reveals the bottom of the parsnips are cooking faster than the top, give them a toss and return the baking sheet to the oven.) When the parsnips and garlic are roasted, put them into a food processor with 2 tablespoons butter, ¼ to ½ cup heavy cream and a pinch of nutmeg. Blend the mixture until smooth, and if needed add a bit more heavy cream. Season with salt and pepper, to taste. (Food Network)

Cornbread Stuffing with Apples and Sausage, Pat & Gina Neely