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
- Prepare a charcoal grill according to manufacturer’s instructions. Place sweet potatoes in the grill while it heats.
- 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.
- 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
- 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.
- 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.
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