Lunch: Seared Sweet Potatoes with Sausage and Radicchio

Recipe by Sara Kramer These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.

Ingredients

1 garlic clove, finely grated
3 tablespoons plus 1/2 teaspoon olive oil
2 large or 4 small sweet potatoes, preferably garnet, scrubbed
Kosher salt
1/4 cup pecans, chopped

Instructions

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. Season with salt and roast on a rimmed baking sheet, turning once, until flesh is soft and yielding, 45-55 minutes. Remove from oven; reduce heat to 350 °.
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.