Seared Sweet Potatoes with Sausage and Radicchio

Ingredients for Seared Sweet Potatoes with Sausage and Radicchio

• 1 garlic clove, finely grated

• 45ml plus 1/2 teaspoons olive oil

• 2 large or 4 small sweet potatoes, preferably garnet, scrubbed

• Kosher salt

• 1/4 cup pecans, chopped

• 1 head Treviso radicchio, leaves separated and torn into pieces

• 2 tablespoons plus 1 teaspoon olive oil

• 230g merguez sausage, casings removed

• 1/2 teaspoons Aleppo pepper or 1/8 teaspoons crushed red pepper flakes

• 2 tablespoons pomegranate molasses

• 1 teaspoon Sherry vinegar or red wine vinegar

• Kosher salt

• 80ml plain sheep's-milk or Greek yoghurt

• 1/4 cup fresh mint leaves

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

Sweet potatoes and nuts Preheat oven to 400°. Mix garlic and 45ml 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 1/2 teaspoons 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.

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.

Reduce heat to medium. Combine pomegranate molasses, vinegar, and 60ml 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 yoghurt and remaining 1 teaspoon oil in a small bowl, thinning with a little water to make pourable; season with salt. Divide yoghurt among plates and top with sweet potatoes. Arrange sausage mixture over, along with any pan juices. Top with pecans and mint.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.