Watch part two here!
3 pounds sweet potatoes
4 tablespoons olive oil
8 ounces turkey gizzards, livers, hearts
1 large shallot, thinly sliced
1 fresno chili, thinly sliced
2 cloves garlic, peeled and thinly sliced
3 sprigs sage, chopped
3 sprigs thyme, chopped
1/4 cup white wine
1 cup scallions, thinly sliced on a bias
kosher salt and freshly ground black pepper, to taste
Preheat oven to 425 degrees F. Line a baking sheet with foil.
Poke the potatoes on all sides with a fork and place on a baking sheet. Roast for 45 minutes, or until fork tender.
Meanwhile, place a large sauté pan over medium-high heat. Add the olive oil and the turkey innards. Season with salt and pepper and sear on all sides until well browned, about 6 to 8 minutes.
Add the shallot, fresno chili, garlic, sage and thyme. Season with salt and pepper. Sauté until translucent. Add the wine and cook until almost all of the liquid has dissolved. Remove from heat.
To a food processor, add the turkey mixture. Pulse until finely chopped.
Remove roasted sweet potatoes and set aside to cool for 15 minutes. Using a kitchen towel, peel skin away and discard. Press the flesh of the sweet potatoes through a potato ricer into a large bowl. Add the reserved turkey mixture, scallions, 2 tablespoons olive oil, salt and pepper, and mix to combine.
Garnish with more scallions.