The following recipe was created by Sarah of Snixy Kitchen and Alanna Taylor-Tobin of The Bojon Gourmet for Rodelle and KitchenAid.
Preheat your oven (our recipe was made in the KitchenAid® Gas Convection Slide-In Range) to 400°F and arrange the rack in the middle of the oven.
Slice sweet potatoes to approximately 1/8-inch thick in the KitchenAid® Pro Line® Series Food Processor or using a mandoline.
Toss potatoes with butter, olive oil, salt, and pepper.
Arrange sliced potatoes vertically in concentric circles in a 2-quart casserole or gratin dish.
Cover and roast for 30 minutes.
While the potatoes bake, make the spiced candied hazelnuts.
Coarsely chop the hazelnuts. Toss the hazelnuts with brown sugar, maple syrup, cinnamon, cayenne, and salt.
Spread the nuts out on parchment paper on the tray of the KitchenAid® Digital Countertop Oven, trying not to overcrowd, and bake in the toaster over at 400°F for 3 minutes (Alternatively, bake on a parchment-lined baking sheet along side the sweet potatoes).
Use a rubber spatula to mix up the nuts.
Bake for 3 minutes longer. Stir once more, and cook for 3 minute longer, or until the nuts turn a deep golden caramel color (but are not burned).
Remove from the countertop oven and let cool on the baking sheet, breaking apart clumps.
Meanwhile, heat the cream, vanilla bean seeds and pods, bay leaf, peppercorns, and grated nutmeg over medium heat until hot but not boiling.
Remove from heat, cover, and let steep for 15 minutes.
Strain the cream through a fine mesh sieve and into a bowl, squeezing any extra seeds out of the vanilla pods and into the cream.
Uncover potatoes and roast for 20 minutes.
Pour cream over the top and roast for 30-40 more minutes, until potatoes are tender and the tops begin to turn golden brown.
Remove from heat and sprinkle spiced candied nuts over the top and serve warm.
