Seared Sweet Potatoes with Sausage and Radicchio

A hearty dish combining roasted sweet potatoes with spiced merguez sausage, bitter radicchio, and crunchy pecans, all topped with a tangy yogurt sauce and fresh mint. The pomegranate molasses adds a sweet-tart finish to this Mediterranean-inspired meal.

4 servings

1 hr 23 min

Published October 4, 2025

Ingredients

•1 clove garlic
•3 tablespoons olive oil
•2 large sweet potatoes
•1 to taste Kosher salt
•¼ cup pecans
•1 head Treviso radicchio
•2 tablespoons olive oil
•8 ounces merguez sausage
•½ teaspoon Aleppo pepper
•2 tablespoons pomegranate molasses
•1 teaspoon Sherry vinegar
•1 to taste Kosher salt
•⅓ cup plain yogurt
•note

Cooking Instructions

1.
Sweet potatoes and nuts Preheat oven to 400°. Mix garlic and 3 tablespoons oil in a small bowl. Prick sweet potatoes all over with a fork and rub with half of garlic oil; set remaining garlic oil aside. Season with salt and roast on a rimmed baking sheet, turning once, until flesh is soft and yielding, 45-55 minutes. Remove from oven; reduce heat to 350°.
55 min
2.
Toss pecans and remaining 1/2 teaspoon oil on a rimmed baking sheet; season with salt. Toast, tossing once, until slightly darkened and fragrant, 8-10 minutes.
10 min
3.
Let sweet potatoes cool slightly, then cut in half lengthwise. Brush cut sides with reserved garlic oil. Heat a large heavy skillet over medium. Cook sweet potatoes, cut side down, pressing lightly with a spatula, until browned and charred in spots, about 5 minutes. Transfer to a plate and reserve skillet.
5 min
4.
Place radicchio in a large bowl. Heat 2 tablespoons oil in reserved skillet over medium-high. Cook sausage, breaking up with a spoon, until browned and cooked through, about 5 minutes. Stir in Aleppo pepper. Transfer meat to a plate with a slotted spoon and pour off all but 2 tablespoons fat from skillet.
5 min
5.
Reduce heat to medium. Combine pomegranate molasses, vinegar, and 1/4 cup water in skillet, stirring to combine and scraping pan to loosen browned bits. Bring to a simmer and cook, stirring often, until sauce is slightly thickened, about 3 minutes, then drizzle over radicchio. Add reserved sausage and toss to coat; season with salt.
3 min
6.
Mix yogurt and remaining 1 teaspoon oil in a small bowl, thinning with a little water to make pourable; season with salt. Divide yogurt among plates and top with sweet potatoes. Arrange sausage mixture over, along with any pan juices. Top with pecans and mint.
5 min

Ingredients

•1 clove garlic

•3 tablespoons olive oil

•2 large sweet potatoes

•1 to taste Kosher salt

•¼ cup pecans

•1 head Treviso radicchio

•2 tablespoons olive oil

•8 ounces merguez sausage

•½ teaspoon Aleppo pepper

•2 tablespoons pomegranate molasses

•1 teaspoon Sherry vinegar

•1 to taste Kosher salt

•⅓ cup plain yogurt

•note

Cooking Instructions

Sweet potatoes and nuts Preheat oven to 400°. Mix garlic and 3 tablespoons oil in a small bowl. Prick sweet potatoes all over with a fork and rub with half of garlic oil; set remaining garlic oil aside. Season with salt and roast on a rimmed baking sheet, turning once, until flesh is soft and yielding, 45-55 minutes. Remove from oven; reduce heat to 350°.

55 min

Toss pecans and remaining 1/2 teaspoon oil on a rimmed baking sheet; season with salt. Toast, tossing once, until slightly darkened and fragrant, 8-10 minutes.

10 min

Let sweet potatoes cool slightly, then cut in half lengthwise. Brush cut sides with reserved garlic oil. Heat a large heavy skillet over medium. Cook sweet potatoes, cut side down, pressing lightly with a spatula, until browned and charred in spots, about 5 minutes. Transfer to a plate and reserve skillet.

5 min

Place radicchio in a large bowl. Heat 2 tablespoons oil in reserved skillet over medium-high. Cook sausage, breaking up with a spoon, until browned and cooked through, about 5 minutes. Stir in Aleppo pepper. Transfer meat to a plate with a slotted spoon and pour off all but 2 tablespoons fat from skillet.

5 min

Reduce heat to medium. Combine pomegranate molasses, vinegar, and 1/4 cup water in skillet, stirring to combine and scraping pan to loosen browned bits. Bring to a simmer and cook, stirring often, until sauce is slightly thickened, about 3 minutes, then drizzle over radicchio. Add reserved sausage and toss to coat; season with salt.

3 min

Mix yogurt and remaining 1 teaspoon oil in a small bowl, thinning with a little water to make pourable; season with salt. Divide yogurt among plates and top with sweet potatoes. Arrange sausage mixture over, along with any pan juices. Top with pecans and mint.

5 min