Bright and colourful, this delicious recipe is so easy, the salad can be made ahead so you can just grill and serve when guests arrive!
|4||Medium sweet potatoes or yams, cut into ¾” (2 cm) cubes|
|4 tbsp||Olive oil, divided|
|1||Small red onion, thinly sliced|
|1||Red pepper, thinly sliced|
|1||Jalapeno pepper, seeded, thinly sliced|
|2 tbsp||Apple cider vinegar|
|4||Green onions, chopped|
|1/3 cup||Chopped fresh cilantro|
|1||Package Maple Leaf® Turkey Sausages|
|Salt & pepper|
PREHEAT oven to 400°F (200°C).
LINE a baking sheet with parchment paper. Toss sweet potatoes with 2 tbsp (30 mL) of olive oil and season with salt and pepper. Roast for 30-40 minutes or until tender and golden brown. Stir occasionally. Allow to cool then transfer to a bowl.
HEAT remaining olive oil in a skillet over medium-high. Add red onion and sauté for 2-3 minutes. Add red pepper, jalapeno and sauté until tender, about 2 minutes. Stir in apple cider vinegar and remove from the heat. Cool the mixture slightly then pour over sweet potatoes. Scatter green onions and cilantro over top. Toss and chill until ready to serve.
PREHEAT BBQ to medium. Lightly coat the grill with non-stick cooking spray. Cook sausage for 20-25 minutes, turning frequently. Sausage is fully cooked when golden and the internal temperature reaches 185°F (85C). Serve the sausage on the side or over top of the sweet potato salad.
Show More Comments
No Comments yet