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.
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