Maple Cinnamon Sweet Potato Casserole with Braised Pork by Alex Trim 1

Ingredients

• 4 lbs boneless pork butt or shoulder
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 3 rosemary sprigs
• 1 1/2 cups red wine
• about 4 cups, enough to almost cover chicken stock
• 3 tbsp all-purpose flour
• to taste salt
• to taste black pepper
• 2 tbsp neutral oil
• 5 large sweet potatoes
• 5 oz cinnamon maple butter
• 1 tbsp butter, melted
• 1 tbsp fresh chives, chopped

Instructions

1. Preheat the oven to 325°F (160°C). Season the pork generously with salt and pepper.
2. Heat the neutral oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, then transfer it to a plate.
3. Add the carrots, celery, and onion to the pot and cook for about 5 minutes until softened. Stir in the garlic for 1 minute, then sprinkle in the flour and cook for 2 minutes.
4. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Simmer for 2-3 minutes until slightly thickened.
5. Return the pork to the pot with the rosemary. Add enough chicken stock to almost cover the pork, bring to a simmer, cover, and braise in the oven for about 2 1/2 hours until very tender.
6. While the pork cooks, bake the sweet potatoes at 400°F (200°C) for about 1 hour until fork-tender.
7. Scoop the sweet potato flesh into a bowl and mash until smooth. Season with salt and pepper, then stir in the cinnamon maple butter.
8. Remove the pork from the braising liquid and shred it with two forks. Discard the rosemary sprigs.
9. Spread the shredded pork in a baking dish and spoon the maple-cinnamon sweet potato mash evenly over the top.
10. Broil for 3-5 minutes, watching closely, until the top is lightly golden. Brush with melted butter, sprinkle with chives, and serve hot.