Name: Elegant Roasted Sweet Potatoes with Merguez, Persimmon, and Za'atar Yogurt
Yield: 8 servings
Ingredients: 6 small sweet potatoes, cut into bite size pieces (optional: for a more beautiful finished dish, make oblique cuts); Olive oil; Salt; Espelette pepper; 1 pound merguez sausage; Grapeseed oil; 2 fuyu persimmons, sliced into slivers; ½ cup roughly chopped parsley; 1 cup Greek yogurt; 2 tablespoons za'atar; Juice of ½ lemon

Serves: 8 servings

Ingredients: 11

Delight in this sophisticated dish of perfectly roasted sweet potatoes accompanied by flavorful merguez sausage, fresh persimmon slices, and a zesty za'atar yogurt. Each bite offers a symphony of textures and tastes, creating a memorable dining experience for all food enthusiasts.

Ingredients

6	small sweet potatoes, cut into bite-size pieces (optional: for a more beautiful finished dish, make oblique cuts)
	Olive oil
	Salt
	Espelette pepper
1	pound merguez sausage
	Grapeseed oil
2	fuyu persimmons, sliced into slivers
½	cup roughly chopped parsley
1	cup Greek yogurt
2	tablespoons za'atar
	Juice of ½ lemon

Instructions

1.	Preheat the oven to 425°F (220°C). Wash the sweet potatoes and cut them in half lengthwise for easier handling. Create oblique cuts by slicing the sweet potatoes at acute angles, ensuring each piece looks angular and unique. Toss the sweet potatoes in olive oil to coat lightly, season with salt and espelette pepper, then roast until caramelized and crisp around the edges, approximately 20 minutes. Allow the sweet potatoes to cool to room temperature.
2.	Remove the merguez sausage from its casing and place a large skillet over high heat. Add enough grapeseed oil to thinly coat the skillet and heat until lightly smoking. Cook the sausage, pressing it into flat pancake shapes until deeply caramelized. Break up the sausage into smaller pieces using a wooden spoon. Once cooked, set aside to cool to room temperature.
3.	In a medium mixing bowl, combine the Greek yogurt with za'atar, lemon juice, and a tablespoon of olive oil. Season with salt, taste, and adjust seasoning as needed.
4.	To serve, dollop the yogurt onto plates and gently spread it out with the back of a spoon. Sprinkle the roasted sweet potatoes, sausage, and sliced persimmon over the yogurt, allowing them to fall randomly on the plate. Garnish with chopped parsley and a drizzle of olive oil for a finishing touch.
5.	When plating, use appropriate amounts of each ingredient for an aesthetically pleasing presentation. Feel free to adjust portion sizes as needed, ensuring a balanced combination of flavors in every bite.

Published on Aug 15, 2024 by Luminița