Traditional recipes

Seared Sweet Potatoes with Sausage and Radicchio

Seared Sweet Potatoes with Sausage and Radicchio

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These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.


Sweet Potatoes and nuts

  • 1 garlic clove finely grated
  • 3 tablespoons plus ½ tsp. olive oil
  • 2 large or 4 small sweet potatoes, preferably garnet, scrubbed

Sausage and Assembly

  • 1 head Treviso radicchio, leaves separated and torn into pieces
  • 2 tablespoons plus 1 tsp. olive oil
  • 8 oz. merguez sausage, casings removed
  • ½ teaspoon Aleppo pepper or ¼ crushed red pepper flakes
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon Sherry vinegar or red wine vinegar
  • ⅓ cup plain sheep’s milk or Greek yogurt

Ingredient Info

  • Pomegranate molasses is available at Middle Eastern markets and some supermarkets or online.

Recipe Preparation

Sweet potatoes and nuts

  • Preheat oven to 400°. Mix garlic and 3 Tbsp. 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°.

  • Toss pecans and remaining ½ tsp. oil on a rimmed baking sheet; season with salt. Toast, tossing once, until slightly darkened and fragrant, 8–10 minutes.

  • 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.

Sausage and assembly

  • Place radicchio in a large bowl. Heat 2 Tbsp. 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 Tbsp. fat from skillet.

  • Reduce heat to medium. Combine pomegranate molasses, vinegar, and ¼ 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.

  • Mix yogurt and remaining 1 tsp. 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.

Recipe by Joshua McFadden & Sara Kramer,

Nutritional Content

Calories (kcal) 540 Fat (g) 42 Saturated Fat (g) 11 Cholesterol (mg) 40 Carbohydrates (g) 33 Dietary Fiber (g) 5 Total Sugars (g) 15 Protein (g) 11 Sodium (mg) 550Reviews Section


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