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#Cookclub recipe No. 6: Sweet Potato and Sausage Skewers With Lemon-Garlic Mayonnaise

This week's #Cookclub recipe is Sweet Potato and Sausage Skewers With Lemon-Garlic Mayonnaise, a delicious and different holiday appetizer.

Let me say first that the flavored mayonnaise is the biggest winner here. You'll want to use it as a dip for potato chips or to plop onto a baked potato. Or to eat with your finger. No kidding.

This is an appetizer that travels pretty well and will be a notable offering on the party table. It's not great stone cold, but room temperature is fine. I would recommend it for a holiday party now through the end of the year.

The trick is not to overcook the sweet potato chunks because you don't want them to fall apart when pierced by the toothpick. Cut them in uniform sizes so they roast at the same rate. (I hear some of you already asking if you can microwave. Sure, but you'll get better flavor if you follow the recipe and roast at high heat.)

It's especially important not to let the sweet potatoes get too soft if you are making them ahead with plans to reheat later. Also, the recipe calls for spicy sausage but you can ratchet down the heat with another version.

I don't need to give #CookClub devotees any ideas for tinkering because you are such a clever crew, but I think this mixture of ingredients could easily be turned into a salad with the addition of some chopped fennel or celery. It needs the crunch before being slathered with the dipping sauce as dressing.

There, the gauntlet has been thrown down. I can't wait to see what you do with it and how you like it.

Join us online!

If you're participating in our online #CookClub, the key is to remember #Cookclub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. Photos and comments for the Sweet Potato and Sausage Skewers With Lemon-Garlic Mayonnaise are due by 6 p.m. Dec. 1. Some of the photos and comments will be printed in the Tampa Bay Times food section on Dec. 4.

As part of the #Cookclub conversation, join us from 7 to 8 p.m. every Thursday for a #Cookclub chat on Twitter.

It's been fun to see the different results through photos on Instagram and read comments from #CookClub.

Questions? Direct them to @RoadEats on Twitter and tag them #CookClub or email


Sweet Potato and Sausage Skewers with Lemon-Garlic Mayonnaise

Deadline for photos and comments on Instagram is 6 p.m. Dec 1. Tag them #CookClub.

2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes

2 tablespoons olive oil

¼ teaspoon salt

½ teaspoon pepper

½ pound spicy smoked sausage, cut into 32 (½-inch) pieces

32 wooden picks

For the lemon-garlic mayonnaise:

1 cup mayonnaise

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons minced garlic

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

½ teaspoon pepper

¼ teaspoon salt

Preheat oven to 450 degrees. Place sweet potato cubes on a lightly greased 10- by 15-inch jelly-roll pan (or a similar-sized pan). Drizzle potatoes with 2 tablespoons oil, and sprinkle with salt and pepper. Toss to coat.

Bake for 12 to 15 minutes, turning cubes twice.

Cook sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels.

Place 1 sausage slice on top of 1 sweet potato cube; secure with a wooden pick. Repeat with remaining sausage slices and potato cubes.

Serve with Lemon-Garlic Mayonnaise.

To make mayonnaise: Stir all ingredients together in a small bowl. Store in the refrigerator until ready to serve. (Stored in an airtight container in refrigerator, the mixture will keep up to 7 days.)

Makes 32 skewers.

Source: Southern Living, 2008

#Cookclub recipe No. 6: Sweet Potato and Sausage Skewers With Lemon-Garlic Mayonnaise 11/18/13 [Last modified: Monday, November 18, 2013 11:57am]
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© 2017 Tampa Bay Times


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