Ye Olde Tavern Life

Mashed Caramel Sweet Potatoes

3 sweet potatoes

4 tablespoons unsalted butter

1 bunch sage

1/4 cup Caramel Sauce

6 tablespoons heavy cream

salt

Preheat oven to 350. Prick the sweet potatoes with a fork. Place on a baking sheet and bake until soft, about 1 hour. Halve lengthwise and scoop out flesh; discard skins. Meanwhile, in a small skillet, melt butter over medium heat. Fry the sage leaves, turning occasionally, until crisp but not browned, about 3 minutes. Drain on paper towels. In a medium saucepan, combine the caramel sauce and cream. Stir in the potatoes until smooth; season with a pinch of salt. To serve, top with the fried sage.

Homemade Caramel Sauce

1 cup sugar

3 tablespoons heavy cream

3 tablespoons unsalted butter

3 tablespoons poire William (French pear brandy)

In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly) until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and add cream and butter. Mixture will vigorously steam and caramel will harden. Simmer mixture, stirring, until caramel is dissolved and stir in poire William.