I gave this dish a skeptical eye the first time I made it. It was one of those, “Well, the flavors all work together, technically” situations. Sweet potatoes, salty meat, cool and refreshing pesto. Match made in . . . I don’t know . . . Candyland?
But you guys. You. Guys.
This tastes so much more amazing than I ever planed.
For real. I need to figure out a better presentation, perhaps. Something molded or towering. Because the pile-on-a-plate just doesn’t do this thing justice.
“What are you calling this?” my husband asked, mowing down his second helping.
“Don’t know,” I said. He nodded.
“Maybe go with something more descriptive than that?”
“Candy.” He said. And he heaped another plate.
And there you go.
COCONUT-CREAM SWEET POTATOES AND SAUSAGE WITH SPINICH PESTO
*Note: This is another one of those two-for-one recipes. I’ve linked the pesto recipe here.
2 large sweet potatoes
¼ coconut cream
a dash of salt
1 lb mild Italian sausage
4 tablespoons lemon-balsamic spinach pesto
Scrub 2 sweet potatoes and pierce skin with a sharp knife, allowing them to breathe while baking (so much better than exploding inside your oven). Place potatoes directly on the rack of a 400-degree preheated oven and bake for 40-45 minutes. Make sure the burner is lined with foil as the potatoes will drip while baking.
In a flat bottom pan, cook 1 pound of mild Italian sausage until browned and crumbly. Drain and set aside.
Mix up a batch of lemon-balsamic spinach pesto.
When the potatoes are finished baking, allow them to cool, and then slice lengthwise and scoop out the baked interiors into a mixing bowl. Dispose of the peels. Add coconut cream and a dash of salt to the potatoes, and then with a hand mixer, blend until will incorporated and smooth.
Plate up in layers—potatoes on the bottom with Italian sausage spooned generously over top, and finished with the pesto.