Sweet Potato, Pumpkin Puree

7 tablespoons butter, divided

2 tablespoons whiskey

¼ cup pumpkin beer

3 tablespoons brown sugar

1 sweet potato, peeled, cut in chunks

1 carrots, peeled, cut in chunks

3 heaping tablespoons canned pumpkin purée

3 tablespoons cream

1 teaspoon chili powder

½ teaspoon garlic powder

½ orange, juiced

¼ teaspoon nutmeg

¼ teaspoon cinnamon

2-3 tablespoons mascarpone

In a small sauce pot combine 4 tablespoons butter, whiskey, beer and brown sugar. Season lightly with salt, pepper and garlic powder and bring to a boil. Reduce to a simmer and cook until mixture reduces by about half, about 15-20 minutes.

In the meantime, bring a small pot of salted water to a boil. Add the sweet potato and carrots and cook until very tender. Drain well and place in food processor with pumpkin. Add remaining butter and cream to vegetables and process until smooth.

Set aside ¼ cup of reduced sauce for the fish (see related recipe) and add the rest to the purée with the chili powder, garlic powder, orange juice, nutmeg and pinch of salt. Stir and adjust seasonings to taste. Slowly add mascarpone until smooth, creamy and balanced on the heat. Serve alongside sturgeon fillets and drizzled with orange-whiskey sauce.

Serves three to four.

Jamie Andrade, 2014 Cook of the Year