Ingredients
F
For the Cream Sauce:
u
4 tbsp unsalted butter
m
1 tbsp maple syrup
b
1 ½ oz bourbon
h
12 oz heavy cream
w
2 tbsp white miso paste
P
2 oz Pecorino Romano, freshly grated
L
4 Leaves from sprigs fresh thyme
B
Black pepper, to taste
S
Salt, to taste
F
For the Sweet Potatoes:
m
6 medium sweet potatoes
S
Salt
N
Neutral oil spray (for baking dish)
t
1 sprig thyme (for garnish)
F
For the Whipped Goat Cheese:
g
12 oz goat cheese
c
3 oz crème fraîche
F
For the Candied Sage Pecans:
p
handful pecans, finely chopped
b
3 tbsp butter
f
6 fresh sage leaves
b
2 tbsp brown sugar
F
For Garnish:
F
Fresh chives, finely chopped
Directions
1
For the Cream Sauce:
1
Melt the butter in a saucepan over low heat.
u
4 tbsp unsalted butter
2
Continue to cook, stirring frequently, until the butter browns and smells nutty.
3
Remove from heat, stir in the maple syrup, then immediately add the bourbon.
m
1 tbsp maple syrup
b
1 ½ oz bourbon
4
Return to low heat and simmer until the alcohol is cooked off.
5
Add the heavy cream and bring to a gentle simmer to reduce a bit.
h
12 oz heavy cream
6
Whisk in the miso paste by pressing it through a small sieve, or pre-dilute with a few spoonfuls of warm cream and stir it in.
w
2 tbsp white miso paste
7
Remove from heat and add grated Pecorino Romano, thyme leaves, black pepper, and salt to taste.
P
2 oz Pecorino Romano, freshly grated
L
4 Leaves from sprigs fresh thyme
B
Black pepper, to taste
S
Salt, to taste
8
Set aside.
9
For the Sweet Potatoes:
1
Peel the sweet potatoes and slice into 2 mm thick rounds using a mandolin.
m
6 medium sweet potatoes
2
Add to a large mixing bowl and season with salt.
S
Salt
3
Pour the warm cream mixture over the slices and gently toss to coat evenly.
4
Assemble and bake:
1
Grease a 12-inch round baking dish with neutral oil spray.
N
Neutral oil spray (for baking dish)
2
Arrange the sweet potato slices vertically in a tight, circular pattern, filling the dish completely.
3
Nestle a sprig of thyme on top, then cover with foil or a lid.
t
1 sprig thyme (for garnish)
4
Bake at 400°F for 45 minutes to 1 hour, or until the potatoes are very tender.
5
Remove foil and discard the thyme sprig.
6
Brush the tops of the potatoes with any butter that has pooled at the bottom of the dish.
7
Return to the oven at 425°F and bake uncovered until the tops are golden brown and slightly crisp.
8
For the Whipped Goat Cheese:
1
Add goat cheese and crème fraîche to a food processor.
g
12 oz goat cheese
c
3 oz crème fraîche
2
Blend until silky smooth.
3
Transfer to the fridge until ready to use.
4
For the Candied Sage Pecans:
1
Toast the chopped pecans in a dry pan over medium heat until fragrant. Pay close attention to prevent pecans from burning.
p
pecans, finely chopped
2
Add butter and stir to melt.
b
3 tbsp butter
3
Add sage leaves and cook until lightly crisp, stirring frequently.
f
6 fresh sage leaves
4
Add brown sugar and stir until melted and bubbling.
b
2 tbsp brown sugar
5
Spread onto a baking sheet to cool and crisp.
6
Finish and serve:
1
Let the scalloped sweet potatoes cool for at least 20 minutes.
2
Top with generous spoonfuls of whipped goat cheese.
3
Scatter candied pecans and sprinkle with fresh chopped chives.
F
Fresh chives, finely chopped
4
Serve warm.
5
For the NOTE
1
Serve with the toppings on the side for easy- reheating of leftovers, or for those who don't prefer goat cheese to leave it off.
