Ember Roasted Sweet Potatoes with Whipped Cane Syrup and Toasted Pecans
 
Ingredients
  • 4 sweet potatoes of similar size
  • 1 (16-ounce) jar cane syrup
  • 8 ounces mascarpone cheese, softened
  • 1 cup toasted pecans
  • Garnish: fresh sage leaves, finishing salt, olive oil
Instructions
  1. Prepare a charcoal grill according to manufacturer’s instructions. Place sweet potatoes in the grill while it heats.
  2. When white embers form, place sweet potatoes on embers, and cook, turning occasionally, until a cake tester can be put through the sweet potato without any resistance. This will vary based on the size of the sweet potato.
  3. Let sweet potatoes cool slightly. Using a paring knife, slowly and carefully cut the charred skin off the sweet potato. A few charred bits will improve the flavor of the dish, so don’t worry about getting every piece. Cut sweet potatoes into a few large pieces
  4. Add cane syrup to the bowl of a stand mixer fitted with the whisk attachment. Whisk at high speed until cane syrup is pale and increased in size. Transfer whipped cane syrup to a medium bowl.
  5. Take a spoonful of mascarpone, and spread it across the bottom of a serving plate. Place sweet potato pieces on the mascarpone, and top with pecans. Drizzle with whipped cane syrup. Repeat with remaining servings. Garnish with sage, salt, and a drizzle of olive oil, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/ember-roasted-sweet-potatoes-with-whipped-cane-syrup-and-toasted-pecans/