Preheat oven to 400°F.

Toss Brussels sprouts in olive oil and season with salt and pepper. Spread in a single layer on a sheet pan and roast until tender, about 35-40 minutes. In the last 20 minutes, sprinkle diced bacon over Brussels sprouts and roast until cooked and crispy. Set aside, leaving the oven on.

Meanwhile, bring a large pot of water to a boil. Add yams and cook until fork tender, about 15-20 minutes. Drain, reserving 1 cup of the cooking water, and set aside.

Meanwhile, melt ¼ cup butter in a skillet over medium heat until it starts to brown. Remove immediately from pan when it browns as it will continue to darken. Set aside.

In a blender or food processor, puree yams, brown butter, 150 g ricotta, tahini, cinnamon, nutmeg and a pinch of salt. Thin with reserved cooking water until desired consistency.

Melt remaining tablespoon of butter. Place in a medium bowl with walnuts and maple syrup. Stir to coat. Sprinkle with salt to taste and toast in preheated oven until aromatic, about 10 minutes. Set aside

To assemble, spread a generous bed of yam puree on a shallow and wide baking dish. Place Brussels sprouts and bacon on top of yam puree.Sprinkle with buttered maple walnuts and pomegranate seeds. Dollop with remaining 150g ricotta. Reheat in the oven at 375-400°F if necessary before serving.