by The Internet Cooking Princess
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my 28 recipes »
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The Internet Cooking Princess's Notes:
Expand6 Sweet potatoes, peeled and sliced Ask a question about this ingredient
3 Large Bosc pears, not overly ripe, peeled and chopped Ask a question about this ingredient
1 c. Bourbon Ask a question about this ingredient
2 Cinnamon sticks Ask a question about this ingredient
1 T. Chinese five spice Ask a question about this ingredient
1/4 t. Freshly grated nutmeg Ask a question about this ingredient
1 c. Warm vegetable stock Ask a question about this ingredient
1/4 t. Apple cider vinegar Ask a question about this ingredient
Top notch olive oil Ask a question about this ingredient
Kosher salt & white pepper Ask a question about this ingredient
Smoked sea salt {to garnish} Ask a question about this ingredient
Fresh sage {about 24 leaves, to garnish} Ask a question about this ingredient
Preheat the oven to 400 degrees. Divide the sweet potatoes between two roasting pans, coating each sliced sweet potato with a little olive oil and a sprinkling of kosher salt. Roast them for 30 minutes. Then, remove the pans from the oven, turn the potatoes over, give them another light coating and sprinkling of olive oil and kosher salt, and return them to the oven for another 30 minutes.
Ask a question about this stepJust as the potatoes are finishing up, add the bourboun and cinnamon sticks to a Dutch oven over medium high heat. Let the bourbon simmer for about five minutes until it's reduced by half. {Keep your eye on it the whole time.}
Ask a question about this stepStir in the chopped pears, ensuring each side gets coated in a little bourbon. Spread the pears over the bottom of the pot, and simmer until the pears are soft and the bourbon evaporates.
Ask a question about this stepDiscard the cinnamon sticks. Add the roasted sweet potatoes, Chinese five spice, fresh nutmeg, apple cider vinegar, and vegetable stock to the same pot as the pears. Season with kosher salt {I used a few tablespoons} and a pinch of white pepper.
Ask a question about this stepUsing an immersion blender, pulse all the way around the pot until the sweet potatoes and pears are completely pureed. {A ricer would work too - but the immersion blender requires less upper body work.} Taste the mixture and add any additional salt and white pepper if needed.
Ask a question about this stepIn a skillet, add about a quarter cup of olive oil over medium high heat. Add the sage leaves to the oil once hot, and cook for about 30 seconds to a minute on each side or until crisp. Line the sage on some paper towels and set aside.
Ask a question about this stepUsing some small ramekins, spoon about 1/4 - 1/2 cup of the sweet potato mixture in each one. Top each ramekin with one or two fried sage leaves and a sprinkling of smoked sea salt to serve.
Ask a question about this step
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