Autumn Maple/Cinnamon Israeli Cous Cous with Napoleon of Sweet Potatoes and Maple/Brown Sugar Mascarpone

A while back, I got to participate in a recipe challenge hosted by The Bruery.

The challenge was to use their Autumn Maple beer in a fun and creative way.  This is what I came up with!

For the Cous Cous
2 cups Israeli cous cous
2 ½ cups Autumn Maple beer
½ cup vegetable stock
1 tsp cinnamon
For the Sweet Potatoes
2 large sweet potatoes, in ¼ slices lengthwise
2 tbsp brown sugar
2 tbsp butter
For the Mascarpone
¼ cup mascarpone
2 tsp ginger powder
1 tbsp brown sugar

For the Autumn Maple Sauce
2 cups Autumn Maple beer
¼ cup maple syrup
¼ cup brown sugar

  1. Preheat oven to 400*F
  2. Begin by bringing 2 ½ cups Autumn maple beer and ½ cup veggie stock to a boil.
  3. Add your cous cous and simmer, 8-10 minutes or until tender.
  4. Stir in cinnamon, and set aside, covered to retain heat.
  5. Butter a baking sheet and lay slices of sweet potato on the sheet
  6. Sprinkle with brown sugar and pats of butter.  Bake in the 400* oven until soft, about 10 minutes.
  7. In a separate bowl, cream together mascarpone, ginger, and brown sugar.  Transfer to a piping bag.
  8. In a medium-sized saucepan, heat 2 cups Autumn maple beer, ¼ cup maple syrup, and ¼ cup brown sugar.  Boil until reduced by half; watch to ensure the pot does not boil over.
  9. To assemble: Lay down a bed of Autumn Maple cous cous.  Place 1 slice of candied sweet potato, then pipe a line of mascarpone.  Alternate sweet potato and mascarpone for several layers.  Place Autumn Maple sauce in a separate ramekin for dipping.  Enjoy!

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