Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 pound spicy smoked sausage, cut into 32 (1/2-inch) pieces
- 32 wooden picks
- Lemon-Garlic Mayonnaise (below)
- Garnish: fresh thyme sprigs
Preparation
1. Preheat oven to 450°. Place sweet potato cubes on a lightly greased 15- x 10-inch jelly-roll pan. Drizzle potatoes with 2 Tbsp. oil, and sprinkle with pepper and salt. Toss to coat.
2. Bake at 450° for 15 to 20 minutes, turning cubes twice.
3. Cook sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels.
4. Place 1 sausage slice on top of 1 sweet potato cube; secure with a wooden pick. Repeat with remaining sausage slices and potato cubes. Serve with Lemon-Garlic Mayonnaise. Garnish, if desired.
Lemon – Garlic Mayonnaise
Mix together 1 cup mayonnaise, 2 tbsp chopped fresh parsley, 2 tsp minced garlic,
1 tsp lemon zest, 2 tbsp fresh lemon juice, 1/2 tsp pepper, 1/4 tsp salt. Let sit in the refrigerator for no more than 7 days.
Anne Trulock, Madison, Georgia, Southern Living
SEPTEMBER 2008
