Ingredients Jump to Instructions ↓

  1. 1 lb. ground sweet pork sausage

  2. 1 tbsp. butter

  3. 1 tbsp. canola oil

  4. 1 tbsp. flour

  5. 2 cups whole milk

  6. 1 oz. pure maple syrup

  7. 5 jumbo sweet potatoes

  8. 2 cloves garlic (minced)

  9. 1/2 small onion

  10. 1 pinch of nutmeg

  11. 1 scallion

  12. 3 sprigs fresh thyme

  13. 1 shallot (minced) Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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 Bchemel Sauce: 1. While potatoes are baking, brown sausage in a saut pan in a small amount of oil.

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

  5. 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.

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

  7. Add nutmeg, maple syrup and sausage.

  8. Season with salt and pepper.

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


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