What’s Cooking For Thanksgiving With Executive Chef Bill Gideon

Welcome back, foodie fans! We’re continuing our Thanksgiving #FoodieFriday series with Pureed Yams with Ginger, Star Anise and Cinnamon by our Executive Chef Bill Gideon – the perfect side to acompany your Thanksgiving feast!

Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8


3 yams
4 whole star anise
1 stick cinnamon
4 cups chicken stock
1 stick unsalted butter
¼ cup brown sugar
3 tablespoon soy sauce
1 teaspoon grated ginger
freshly ground peppers


  • In a medium pot, add yams, star anise, cinnamon stick, and enough stock to cover, about 4 cups.
  • Bring to a boil over medium-high heat and cook yams until soft, about 10 minutes.
  • Drain, reserving liquid and discarding spices.
  • Transfer yams to a food processor.
  • Add butter, brown sugar, soy sauce, and ginger, and blend. Add reserved liquid to achieve a smooth consistency.
  • Season with salt and pepper.
  • Top with brown sugar.
  • Torch until golden brown.


Check back next Friday to learn how to make Pan Seared Duck Breast with Quinoa, Acorn Risotto and Orange Maple Glaze by Council Oak Steaks & Seafood and Plum Lounge, Sous Chef Dave Puatu.

Be sure to check out the special menus for Thanksgiving at Seminole Hard Rock Tampa!