Directions

• Preheat the oven to 400. Mix the crushed garlic with 3 Tbsp olive oil. Prick the sweet potatoes all over with a fork, so they don’t burst, then brush the skins with the garlic oil. You’ll have some oil left over-keep it aside for later. Roast the potatoes for 50 minutes, until fork-tender, turning halfway through.
• After you turn the sweet potatoes (25 minutes in), it’s time to prepare everything else.
  Mix the yogurt with 1/2 tsp lime zest, 1 Tbsp olive oil, and 1/2 tsp sea salt. Set aside for serving.
• Cut the radicchio in half through the core, then tear off the leaves in smallish strips. Place the leaves in a bowl. Squeeze half the lime over, drizzle with 1 Tbsp olive oil and sprinkle with salt, then gently massage the leaves.
• Heat 2 Tbsp butter in a large skillet over medium heat. Add the cumin and pepper flakes, swirl, then add the pecans and cook for 5 minutes, shaking gently. Remove the pecans to a bowl.
• Wipe out the skillet, then use it to cook the sausage over medium-high for 8 minutes, until it looks fully cooked and crumbly, with some crispy bits. Remove to a bowl.
• When the potatoes are done, cut them in half lengthwise and brush the flesh with the remaining garlic oil. Place the potatoes cut side down in the same skillet. No need to wipe it out unless you have a lot of excess grease. A bit of sausage drippings only adds to the yum. Cook for 5 minutes until lightly charred. Remove from the pan and cut in half again, lengthwise.
• To serve, smear some yogurt on a plate. Add a handful of radicchio, then 3 sweet potato quarters. Sprinkle a quarter of the sausage and nuts over the potatoes. Squeeze a little lime juice over from the remaining lime half, then sprinkle any herbs over everything. Repeat x3.