Elven Muddle

There is a fun scene in Practical Uses for Princes with Pointed Ears where Lilian and Tallyn are sitting down for a meal. Prince Tallyn loads her plate with an Elven delicacy that was his favorite as a child. It incorporates some of my favorite Autumn & Winter flavors into a dish. Several of my readers have requested the recipe for the dish called Elven Muddle.

Elven Muddle is usually served with a meat dish, other root veggies, a soft cheese, a hearty bread and your favorite Stout or Wine.

 

Ingredients

4 Large Sweet Potatoes (Peeled and chopped into small chunks)

1 Can of Pumpkin (Not Pie Filling)

¼ Stick of Butter at room temp

¼ cup Heavy Cream

¼ cup Raisins

¼ cup Dried Cranberries

¼ cup Toasted Hazel Nuts (Chopped)

¼ cup Toasted Almonds (Chopped)

2 Tablespoons of chopped Candied Ginger

1 Tablespoon of Butter (Room Temp)

1 Teaspoon Cinnamon

1 Teaspoon of Ground Clove

½ Teaspoon Sea Salt

 

Directions

Place chopped sweet potatoes in a large pot cover in water and bring to a boil. Cook until the chunks break apart with a fork then strain.
In a large skillet melt 1 tablespoon of butter. Combine nuts, fruits and ginger in skillet over medium heat along with cinnamon, clove and salt. Cook down until nuts are chewy and flavors have melded.
Combine sweet potatoes, pumpkin, ¼ stick of butter in a large pan over med-low heat. With a hand mixer beat the ingredients together until smooth and well blended then add in cream slowly until well mixed in.
Stir in fruit and nut mixture, folding it in by hand. Bring up to a steaming heat stirring regularly to prevent burning.
Transfer to a dish and serve. Enjoy!