Porchetta:

1. Pre heat oven to 420 F.
2. In a small bowl blend mustard, olive oil, rosemary, thyme, salt and pepper.
3. Take mixture and rub it all over the porchetta evenly distributing it throughout. Set aside.
4. Cut carrot into thick rounds and place in a small roasting pan along with the onions and celery. Drizzle with olive oil and season with salt and pepper.
5. Place porchetta on top of mirepoix and put into the oven.
6. Cook at 420 F for 30 minutes, then take out onions ,carrots and celery and set aside. Turn oven down to 375 F and cook for additional 40 minutes.
7. Let rest for 10-15 minutes before cutting.

Ginger Maple Cranberry Sauce:

1. While porchetta is in the oven, combine all ingredients for cranberry sauce in a medium sauce pan. Bring to a boil then turn heat down and let simmer for 45 minutes on low heat, stirring frequently. When sauce has thickened, take off heat and set aside.

Parmigiano Sweet Potatoes:

1. While cranberry sauce and porchetta are cooking, put sweet potatoes into a large pot of salted water. Bring to a boil and cook for 5 minutes.
2. Drain sweet potatoes and combine with all the other ingredients listed, in a large shallow baking dish. Toss well so the sweet potatoes are well coated.
3. Place in oven with porchetta,, bake for 30 minutes.

Candied Pecans:

1. In a bowl combine pecans with maple syrup and chili flakes.
2. Take sweet potatoes out of oven when they are at the 25-minute mark.
3. 3.Toss with the pecans and place back into the oven and  finish baking for the remaining 5 minutes.

Plating:

1. Cut porchetta into 1 cm thick slices. Put on an oval serving dish. Spoon sweet potatoes all around porchetta slices.
2. Take cooked onion halves and place on sweet potatoes. Sprinkle cooked carrots on top.
3. Pour ginger maple cranberry sauce into a serving dish.
4. Ready to serve
5. Enjoy!