Maple Cinnamon Sweet Potato Casserole

Ingredients

• 1.8kg boneless pork shoulder, cut into large chunks
• salt, for seasoning the pork generously
• black pepper, for seasoning the pork generously
• neutral oil, for searing
• 2 carrots, chopped
• 3 stalks celery, chopped
• 1 yellow onion, chopped
• 4 cloves garlic, crushed
• 24g plain flour
• 360ml red wine
• 4 sprigs rosemary
• chicken stock, enough to just cover the pork
• 5 large sweet potatoes
• 140g cinnamon maple butter, Churn Foods, for the sweet potato purée
• salt, to taste, for the sweet potato purée
• cinnamon maple butter, additional, for brushing
• chives, chopped, for finishing

Instructions

1. Season the pork generously with salt and pepper. Heat the neutral oil in an ovenproof pot over medium-high heat and sear the pork well on all sides, then lift it out of the pot.
2. Add the carrots, celery, onion and garlic to the same pot and sauté for 5 minutes.
3. Stir the flour into the vegetables and cook for another 2 minutes.
4. Add the red wine and stir over medium heat until the sauce thickens.
5. Return the pork to the pot, add the rosemary and pour in enough chicken stock to just cover the meat. Bring to a simmer, cover with a lid and cook in the oven at 160°C for 2.5 hours.
6. Once the pork is cooked, shred it thoroughly.
7. Prick the sweet potatoes all over with a fork and bake at 200°C for 1 hour, or until very tender.
8. Scoop the cooked sweet potato flesh from the skins and purée it. Season with salt and mix in the 140g cinnamon maple butter.
9. Spread the shredded pork in a casserole dish and cover with the sweet potato purée.
10. Place the casserole under the grill for 20 minutes.
11. Brush the top with additional cinnamon maple butter and finish with chopped chives.