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1
In a large, heavy-bottomed nonstick saucepan (preferably stainless steel), heat the oil over low heat.
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2
Add the fennel, onion, garlic, and shallot and saute gently, stirring frequently with a wooden spoon, until they soften and turn slightly translucent, about 3 minutes.
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3
Add the sweet potato, raise the heat to medium-high, and continue sauteing, stirring very frequently to prevent sticking or burning, until the sweet potato deepens in color and begins turning fragrant, about 5 minutes.
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4
Season lightly with salt and add the wine.
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5
Stir continuously as the wine simmers, until it has almost evaporated completely, 3 to 4 minutes.
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6
Add just enough of the cream to cover the sweet potatoes barely.
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7
As the cream simmers and is absorbed by the sweet potatoes, keep stirring continuously, making sure that the cubes do not stick to the bottom; add a little more of the cream from time to time as necessary to keep the mixture from turning dry.
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8
When the sweet potatoes are tender and the liquid has thickened and enveloped the potatoes, after 10 to 12 minutes, remove the pan from the heat.
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9
Stir in the butter pieces and about two-thirds of the Parmesan, and then adjust the seasonings with a little more salt if necessary.
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10
To serve, spoon the mixture onto individual plates.
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11
Garnish with a hint of nutmeg, a little more Parmesan, and some torn sage leaves.
