| |
|
|
Serves 6-8
Something about the combination of savory sausages, sweet, tangy maple dressing and velvety smooth sweet potatoes makes this a winning combination. It is super easy, and great at any temperature. Serve over greens with bread and a bowl of soup and you have a full meal. Make sure you use the garnet sweet potatoes. They have the best texture for this dish.
2 pounds garnet sweet potatoes
3 tablespoons olive oil
3/4 pound sausages (Sweet Italian, Andouille, or whatever you like)
4 green onions, sliced thinly on the diagonal
2 tablespoons chopped parsley
Salt & pepper to taste
Dressing:
1/4 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
Salt & Freshly ground pepper
3/4 cup canola oil
1. Peel the sweet potatoes and cut them into bite-sized chunks. Toss them in 2 tablespoons olive oil with a little salt, and place them on a baking sheet. Roast in a preheated 400 degree oven for about 15-20 minutes or until soft and beginning to crisp and brown. Halfway through the cooking time, slide a spatula underneath the potatoes to loosen them and flip them over gently so they don’t break apart.
2. Meanwhile, heat the other tablespoon of oil in a heavy skillet and brown the sausages whole, turning often, until they are cooked through. Remove them and blot the excess oil off with paper towels. Slice the sausages into bite-sized pieces. When the potatoes are done, place them in a large bowl with the sausage pieces, the green onions and the parsley.
3. Whisk the vinegar, maple syrup, Dijon mustard and the salt and pepper together. Gradually whisk in the oil in a thin stream. Toss the dressing with the other ingredients, adjust the seasonings and serve warm, cold or room temperature.
|
|
