Seared Sweet Potatoes with Sausage and Radicchio

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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.

2 tablespoons plus 1 teaspoon olive oil1/2 teaspoon Aleppo pepper or 1/8 teaspoon crushed red pepper flakes1/3 cup plain sheep's-milk or Greek yogurtPomegranate molasses is available at Middle Eastern markets and some supermarkets or online.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.

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. 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.

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.

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.

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