Maple can very easily overtake a savory dish if you don't use it well. It's sweetness, especially when paired with sweet potatoes can become overwhelming. I countered this effect by mixing in chili powder and introducing the sharp peppery bite of tatsoi.
I covered whole skin-on sweet potatoes with kosher salt and baked them in a 350 degree oven for about 2 hours. These particular potatoes have a white exterior and a swirled pattern of white and orange flesh on the inside which deepened in color when cooked. I carefully peeled the potatoes after cooking them sliced them into half inch thick discs.
I combined the maple syrup with togorashi, a Japanese chili flake blend, and slowly heated it to thoroughly infuse the flavors together. I kept the syrup warm while everything else was being prepared.
I heated oil in a small skillet til it began to smoke and tossed in some black wild rice which immediately puffed up into the form you see here. I drained the rice on paper towels before plating it.
I made a puree by cooking some of the sweet potato with pear and clove, star anise, onion and ginger. I strained off the liquid and removed the spices before blending the potato and pear with butter, cream and salt.
The corn was removed from the cob and sauteed in sesame oil. The tatsoi was simply trimmed and plated unseasoned.
Organic White Sweet Potato - Culton Organics
Organic Pears - Culton Organics
Organic Japanese Sweet Corn - Culton Organics
Organic Tatsoi - Queen's Farm