Sweet potato dish offers delicious variety

This inspiring recipe is like no other. It has been developed throughout the years and is a result of different experiments. What differentiates this dish is the balance attained between sourness and sweetness.

Its versatility makes it an ideal accompaniment for roasted turkey, beef Wellington or a duck roast. Sweet potato gateau can also be served as a dessert on its own with a touch of sour or whipped cream.

CRANBERRY SAUCE

4 ounces unsalted butter

1 pound fresh cranberries

2 cups organic sugar

1 cup local blackberry honey

Juice from 2 Meyer lemons

1⁄2 of a 375-ml bottle of dessert wine or sherry

Preparation

Melt the butter in a medium-size cooking pot over low heat. Add the cranberries and cook for five minutes. Add the sugar, honey, lemon juice and wine and cook partially covered over medium heat for 60 minutes. Uncover and cook for another 15 minutes. The texture needs to be thick. Let the sauce cool before serving.

SWEET POTATO GATEAU

2 cups cranberry sauce (recipe above)

3 pounds sweet potatoes, peeled and sliced thinly lengthwise (about 3⁄16-inch thick)

1 cup organic brown cane sugar

1 cup dried cranberries

8 ounces unsalted butter, cut into squares

1⁄2 cup local honey

1 bottle (375 ml) late-harvest dessert wine

2 cups sweet Madeira wine

Preparation

Begin by making the cranberry sauce. Preheat the oven to 375 degrees.

Select a 3- to 4-inch deep baking pan. Evenly butter evenly the bottom of the pan. Divide the sweet potato slices, cranberry sauce, brown sugar, dried cranberries and butter squares each into four portions.

Cover the bottom of the dish with a layer of sweet potato slices. Lightly spread the first portion of cranberry sauce over the first layer of sweet potato slices. Sprinkle with a portion of the brown sugar and dried cranberries and distribute a portion of the butter squares on top of the first layer.

Repeat the same steps until you reach the last layer. Pour the honey, dessert wine and Madeira over the top layer. Cover the baking pan with aluminum foil and bake for 60 to 80 minutes. Uncover the pan and continue baking for another 30 minutes, or until the liquids evaporate and the top layer of sweet potatoes is caramelized.

Let the gateau cool somewhat, then cut into 2-inch squares and serve while warm.

Salim Ben Mami is head chef and owner of Café Collage restaurant in Oregon House, Calif. Contact him at 530-692-2555 or ccollage@succeed.net. His website is cafecollage.net.