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1
Preheat oven to 375 degrees.
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2
Place Stokes Purple® sweet potatoes and Sunchokes® on baking sheet and drizzle with olive oil. Season with salt and black pepper, and toss to coat. Roast 25-30 minutes, until potatoes are soft and Sunchokes® have browned and softened.
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3
While vegetables roast, make couscous, if using. Combine dry couscous with ½ cup water in medium saucepan and bring to a boil. Reduce heat to simmer and cook 8 minutes uncovered, stirring occasionally, until tender. Pour cooked couscous into mesh strainer and rinse under cool water. Transfer couscous to small bowl and toss with olive oil and salt.
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4
Bring medium saucepan of water to a boil and prepare large bowl of ice water. Slice off root end of each cipolline onion. Add onions to boiling water and cook 2 minutes. Use slotted spoon to transfer onions to ice water. When cool, peel and slice in half from top to bottom.
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5
Heat olive oil in large skillet over medium heat. Add sage leaves in single layer and cook until crisp and lightly browned, about 1 minute. Remove from skillet and lay on paper towel to drain.
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6
Return skillet to medium heat and add onions. Cook 4-5 minutes, until onions caramelize. Stir in rosemary and thyme; cook another minute. Season with ¼ teaspoon salt and set aside.
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7
Add roasted vegetables, cooked couscous, fried sage (reserve a few pieces for garnish), caramelized onions, vegetable broth, pecans and dried cranberries to large baking dish and season with salt. Toss to combine all ingredients and cover dish with foil. Bake 10 minutes.
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8
Remove stuffing from oven; top with fried sage and serve.
