Yet again, I have no idea what to title this recipe. It’s a sweet/spicy/earthy/savory pile of sausage goodness heaped on top of a baked sweet potato, and it’s delicious. I made this one day for lunch with a leftover baked sweet potato that came with whatever lunch I ordered Monday from the healthy delivery place, some sausage I didn’t use with last night’s dinner (more on that later), and some of my emergency freezer greens. Dead simple, wholly satisfying, and damn nutritious.

A note on sausage: Buy the best you can. If your town has a butcher, get it there. Your belly will thank you. I grew up eating sausage from the grocery store – I didn’t even know butchers still existed and that they were places I could actually visit – and since I discovered that they a: do exist, and b: are more than happy to help you, I’ve never looked back. Fresh sausage made from good ingredients is a million times better than the mass-produced crap stuffed with fillers you find with a brand on it. Except Neese’s (and to a lesser extent Bass) – if you’re from the south, you know what I’m talking about. That stuff is delicious. When we lived in Miami, my favorite sausage (that I didn’t make myself) was the hot Italian from Laurenzo’s. Now that we’ve made the move to Brooklyn, we have fallen in love with Fleisher’s. Fleisher’s makes better sausage than either my hubbs or I do, and from top quality ingredients – a win-win no-brainer. Don’t think your town has a butcher? Hit Google. I’m willing to bet it does, especially if your town has European immigrants (even “generic” immigrants that have been here for generations). Got Italians? You’ve definitely got a butcher. Eastern bloc peeps? Yup, butcher. Germans? Poles? Old people? Rednecks? Hunters? Anybody that likes traditional style foods? Butcher. Hipsters? Definitely a butcher. Even Whole Foods makes sausage, and it isn’t half bad. Not as good as sausage from a business that has been making it for forever (or a new up-and-comer that thinks outside the box), but still better than something made in a huge factory with a label.

Sweet, Spicy & Earthy Potato Lunch

Paleo, gluten-free & loaded with nutrients

Half of a baked sweet potato
1 tsp. coconut oil
1/2 c. frozen broccoli raab
1 clove garlic, thinly sliced
1 stem rosemary, diced
1 sausage, slipped free from it’s casing
1/4 onion, thinly sliced
Big pinch chili powder
Big pinch curry powder
Sprinkle chipotle powder
Salt & pepper to taste

In a medium skillet over medium heat, put your sausage on to cook, breaking it up as you go. Add the onions and sautée until everything is nice and brown. Set aside.

Set your broiler to high and place the sweet potato half a few inches from the heating element (5-6 inches) to reheat.

If your pan is dry, add the coconut oil. If you still have some sausage fat, use that instead. Add the broccoli raab and sautée until well thawed and beginning to brown, adding the garlic about halfway through. Salt & pepper to taste.

By now, your potato should be warm and just starting to turn golden at the edges. Pull it from the oven and sprinkle with the chili powder, curry, and chipotle powder. Top with the broccoli raab and sausage.

Serves 1 for lunch