Sweet Potato Currywurst

It’s snowing. I have Queen’s Greatest Hits (Vol. 1) on and I’m making an appropriately wintry dish for a god-awful day. I’m singing along to “Good Old Fashioned Lover Boy” like I was born to and am simply ecstatic (read: terrified) to start Gross Week tomorrow.
I figured I’d leave you all with an easy, healthy recipe before I spend a week face-deep in curdled sauces and creepy candies. Boy, are you in for a treat. Tonight’s recipe features my twist on the sweet and spicy flavors highlighted in the traditional German street food, currywurst. If you’ve never had currywurst, think of it as the German poutine. It’s hearty and healthy and, as a bonus, contains all of the best major food groups: meat, potatoes, and a rich sauce. This recipe swaps out the pork sausage for chicken, adds a little meat to the sauce to boost its protein content and make it a little thicker, and ditches the French fries for baked chipotle sweet potato fries. To save a little time, I used some of Alexia’s amazing new sweet potato fries, sent over by the company. Too delicious. Needless to say, not all of them made it to the dish. It’s a delicious evening indeed when fries and sausage are the stars of the dinner plate.
Sweet Potato Currywurst
Ingredients (serves 2)

Sweet Potato Fries
1 sweet potato
1/2 teaspoon of chipotle powder
1/2 teaspoon of curry powder
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 teaspoons of oil


2 chicken sausages, pre-cooked
1 cup of shredded chicken
1/2 cup green pepper, diced
1 12 oz. can of tomato paste or sauce (alternative: 1 1/2 cups of curried or spicy ketchup. I happened to have some on hand and used it.)
1 teaspoon of honey
2 tablespoons of curry powder

1/2 teaspoon of cumin
1 teaspoon of masa harina, mixed with a few tablespoons of water until blended

1/2 teaspoon of cracked black pepper
1/2 teaspoon of salt
Hot sauce to taste
1. Start by preheating your oven to 400 degrees Fahrenheit and setting a medium-sized saucepan on the stove on low to medium heat.
2. Place your sausages in the pan, allowing them to brown and crisp. Cut your sweet potato into fry-sized strips and place in a bowl of warm water for ten minutes to remove excess starch.
3. Pat fries dry. Mix spices and oil together for the fries and toss with fries until evenly coated. Place fries on baking sheet in a single layer and bake for 25-30 minutes or until golden and crispy.
4. Take sausages out when they are browned and put chicken, pepper, tomatoes (or ketchup), honey, cumin, and curry powder in the pan. Simmer for five to seven minutes or until bubbling gently and add masa and water to thicken and salt, pepper, and hot sauce to taste. Cut the sausage pieces into slices when cool to the touch.
5. To serve, place fries on a plate or in a bowl with sausage pieces on top. Ladle sauce over the top and sprinkle a little cilantro or cumin on top as a garnish.
Is this the real life? Hell yes, and you can eat it.

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