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Sichuan Sausage with Ember Roasted Carrots


4 sweet potatoes, peeled and cubed

1 quart heavy cream

¼ cup sorghum syrup

Salt and pepper

1 pomelo, juiced

½ cup mascarpone cheese, plus more for serving

8 large carrots

Sichuan sausage, sliced thin


  1. Place sweet potato with heavy cream in a large pot set over medium-high heat and simmer until potatoes are tender.
  2. Once tender, drain potatoes from liquid (reserving some) and place in standing mixer. Mix until a smooth purée, adding back liquid as needed.
  3. Add sorghum to potato purée. Season with salt and pepper. Transfer to a separate bowl and set aside.
  4. To standing mixer bowl, add pomelo juice and mascarpone cheese. Whip until smooth. Set aside.
  5. Roast carrots over hot coals until they begin to char. Remove from heat and let cool.
  6. To serve, place sweet potato purée on platter and place carrots around the purée. Add dollops of mascarpone cheese and finish with slices of Sichuan sausage.
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