Unexpected additions of cinnamon and cumin complement the sweet potato and enliven the mixture. Serve hot, topped with a fried or poached egg.
Yield: Makes 4 side-dish servings
- 1 tablespoon canola oil
- 8 ounces cooked andouille sausage, coarsely chopped (may substitute cooked chorizo)
- 1/8 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 pound sweet potato, peeled and cut into small dice
- 1 small red onion, cut into small dice (1 cup)
- 1/2 jalapeño pepper, seeded and finely chopped
- Freshly ground black pepper
- 1/2 cup finely chopped cilantro leaves, from about 1/3 of a bunch
Heat the oil in a medium skillet over medium heat. Add the sausage and heat through for about 5 minutes, until some of its fat is rendered. Add the cinnamon and cumin, stirring to coat evenly.
Add the potato, onion and jalapeno pepper, stirring to combine; season with salt and pepper to taste. If the mixture becomes dry and starts to stick, add oil as needed. Cook, stirring often, for 10 to 15 minutes, until the potato is tender and the onion has softened.
Add the cilantro and stir to incorporate; remove from the heat. Taste and adjust the seasoning as needed.
Divide among individual plates; serve hot.
Adapted from Will Artley, executive chef at the Evening Star Cafe in Alexandria.
Tested by Scott Reitz.
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