|2 servings||calories per servings 600||protein serving 22 g||carbs per serving 63 g||total fat per serving 30 g|
Sweet potatoes take a trip southwest in this quick and easy sheet-pan meal. The handmade andouille sausage, which comes from Atlanta’s own Pine Street Market, brings spicy, smoky flavors that are echoed in a creamy chipotle sauce. Black beans tag along for the ride, and fresh cilantro seals the deal with its unique, lemony bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Heat oven to 375° F.
• Peel sweet potato, and cut into 3/4-inch dice.
• Peel, halve and thinly slice onion.
• Halve andouille lengthwise. Discard casing. Slice into 1/2-inch half-moons.
• Rinse and drain black beans.
• Pick cilantro leaves.
• Grease or line a baking sheet.
• Toss sweet potato and onion with 2 teaspoons olive oil and 1/4 teaspoon Campfire salt.
• Stir in andouille.
• Spread mixture in a single layer on prepared baking sheet.
• Roast, stirring once, until sweet potato is tender and browned on the edges, 20-25 minutes.
While mixture roasts, in a bowl, combine chipotle dressing and sour cream.
Fold black beans into sweet potato mixture.
• Divide sweet potato mixture between 2 plates.
• Top with chipotle sauce and cilantro. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...