Roasted Sweet Potatoes and Maple Sausage Gravy by Chef Michael Ferraro

Sweet Potatoes: 1. Heat oven to 350 F. Scrub potatoes with a brush and slice into wedges.

Toss potatoes with canola oil, thyme, half of the minced garlic, all of the minced shallot, salt and pepper.

Place potatoes in a baking pan single layer and bake for about 25-30 minutes, or until tender. Sausage and Bchemel Sauce: 1. While potatoes are baking, brown sausage in a saut pan in a small amount of oil.

Once the sausage is browned, add onions, remaining garlic and thyme, then remove from heat.

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.

Once the sauce comes to a boil, cook over medium heat for about 5 minutes.

Add nutmeg, maple syrup and sausage.

Season with salt and pepper.

Plate sweet potatoes in a cast-iron skillet and generously cover with sauce, then garnish with scallions.<