In 1973 Puck emigrated from Austria and was confronted with an array of unfamiliar foods—including Thanksgiving stalwarts such as sweet potatoes. "I wanted to make them for the dinner," he explains, "but they were too sweet for my taste." In Austria, he'd often had sweet-tangy dishes featuring apples, so he mixed sweet potatoes and tart apples together in the gratin. "It worked!" he says. "And I felt like I succeeded at this new holiday."
Get Wolfgang Puck's Sweet Potato and Apple Gratin recipe.