For the hazelnut granola:
1 cup rolled old fashioned oats
2 cups hazelnuts, chopped
1/4 cup canola oil
1/4 cup local honey
1/4 cup pure maple syrup
1 tsp. vanilla extract
1 tsp. ground cinnamon
2 Tbs. light brown sugar
1 Tbs. kosher salt
For the brown butter:
1/4 lb. unsalted butter, diced
For the sweet potatoes:
4 sweet potatoes (2 lbs.), peeled
2 cups heavy cream
2 eggs
2 egg yolks
1 Tbs. ground ginger
1 Tbs. ground cinnamon
1 Tbs. allspice
3 Tbs. pure maple syrup
1 Tbs. sherry vinegar
Kosher salt (optional)
12-15 sorrel leaves for garnish (optional)
Preheat the oven to 300°F. Spray a rimmed baking sheet with nonstick cooking spray.
Combine the oats and hazelnuts in a medium bowl and set aside.
Combine the oil, honey, maple syrup, vanilla, cinnamon, brown sugar, and salt in a small saucepan and bring to a boil over medium heat. Pour over the oats and nuts and mix well. Spread the mixture on the prepared baking sheet and bake for 15 to 20 minutes, until golden brown, folding the mixture over a few times while baking.
Let cool at room temperature, folding the mixture again as it cools to avoid clumping. The granola can be stored in an airtight container at room temperature for up to a week.
For the brown butter:
Place the butter in a small saucepan over medium heat to slowly melt. Cook the butter, stirring occasionally, until the solids have separated and the liquid has a deep golden color and nutty aroma, approximately 10 minutes. Strain the butter and reserve for garnishing the casserole.
For the sweet potatoes:
Place the sweet potatoes in a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer for about 40 minutes, or until tender throughout, adding hot water if necessary to keep them covered. Drain.
Preheat an oven to 350°F. Spray a nine- by nine-inch casserole dish with nonstick cooking spray.
Using a food mill, rice the sweet potatoes. If you don’t have a food mill, you can mash the potatoes. Bring the cream to a simmer in a saucepan. Combine the whole eggs and the yolks in a large bowl, whisk, and then slowly add the warm cream. Stir in the ginger, cinnamon, allspice, maple syrup, and sherry vinegar. Stir in the sweet potatoes. Mix well. Add salt, if desired.
Transfer the mixture to the casserole dish and bake for 45 minutes to one hour. Top with the granola, drizzle with brown butter, garnish with sorrel leaves, if desired, and serve.
To make in advance, cool the sweet potatoes to room temperature, cover, and refrigerate for up to four days. Reheat at 300°F, then add the granola and brown butter.
Mercantile & Mash
701 E. Bay St., Downtown Charleston
(843) 793-2636, mercandmash.com
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