Behind the Recipes
Roasted Sweet Potatoes and Maple Sausage Gravy by Chef Michael Ferraro
Makes 4-8 servings
INGREDIENTS:
1 lb. ground sweet pork sausage
1 tbsp. butter
1 tbsp. canola oil
1 tbsp. flour
2 cups whole milk
1 oz. pure maple syrup
5 jumbo sweet potatoes
2 cloves garlic (minced)
1/2 small onion
1 pinch of nutmeg
1 scallion
3 sprigs fresh thyme
1 shallot (minced)
Salt and pepper to taste
PREPARATION:
Sweet Potatoes:
1. Heat oven to 350 F. Scrub potatoes with a brush and slice into wedges.
2. Toss potatoes with canola oil, thyme, half of the minced garlic, all of the minced shallot, salt and pepper.
3. Place potatoes in a baking pan single layer and bake for about 25-30 minutes, or until tender.
Sausage and Béchemel Sauce:
1. While potatoes are baking, brown sausage in a sauté pan in a small amount of oil.
2. Once the sausage is browned, add onions, remaining garlic and thyme, then remove from heat.
3. While sausage is cooking, mix butter and flour in a separate pan over medium heat. Add milk once the butter is melted and whisk until the milk starts to thicken.
4. Once the sauce comes to a boil, cook over medium heat for about 5 minutes.
5. Add nutmeg, maple syrup and sausage.
6. Season with salt and pepper.
7. Plate sweet potatoes in a cast-iron skillet and generously cover with sauce, then garnish with scallions.
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