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Maple Sweet Potato Bowls with Halloumi & Sausage

Maple and sweet potatoes are a match made in culinary heaven. And so we love to puree sweet potato with maple to encourage the ingredients to bring out the best in each other. We thought what better way to enjoy a sweet potato puree than as a base to build a bowl upon? We add sausage and salty halloumi and then proceed to layer the bowl with fresh apple slices and juicy pomegranate seeds. We finish the bowl with chopped chives and a generous drizzle of maple syrup for a lunch or dinner that will leave you feeling full.

Serves

2 BOWLS

Prep time

8 MINUTES

Cook time

80 MINUTES

INGREDIENTS

  • 1 head of garlic, top chopped off​
  • 1 pound sweet potatoes, peeled and cut into 1″ pieces, about 2 sweet potatoes​
  • 1 small shallot, chopped​
  • 1/4 cup milk​
  • 3 tablespoons maple syrup, plus more to drizzle​
  • 3 tablespoons unsalted butter, softened​
  • 1/4 -1/2 teaspoon salt​
  • 1/4 teaspoon maple sugar seasoning​
  • Pepper, to taste​
  • Squeeze of lemon​
  • 2 links of sweet or hot Italian sausage, uncooked​
  • 8.8 oz halloumi, cubed​
  • 1 apple, thinly sliced​
  • Pomegranate seeds, to garnish​
  • Chopped chives, to garnish​

INSTRUCTIONS

  1. Pre-heat the oven to 425°F.
  2. Wrap the head of garlic in tin foil, sprinkle a dash of olive oil and salt atop (optional), and roast for 45 minutes until golden brown. Set aside to cool.
  3. Steam your sweet potatoes. Fill a saucepan with 2-3 inches of water. Fit a steaming basket to the saucepan and bring to a boil.
  4. Once the water is boiling add the chopped sweet potatoes to the steaming basket, cover, and cook for 10-12 minutes until the sweet potatoes are fork tender.
  5. Squeeze the roasted garlic cloves into a large food processor. Add the coarsely chopped shallots, tender sweet potatoes, milk, 3 tablespoons of maple syrup, softened butter, salt to taste (keep in mind that the addition of halloumi will add more saltiness to the bowl), maple sugar seasoning and pepper. Puree until smooth, about 3 minutes. Squeeze in juice from half a lemon and stir.
  6. Cook the sausage. Using a paring knife, slice the sausage casing. Peel the casing off and discard. Add the sausage links to a skillet over medium-high heat and cook, chopping with a wooden spoon until crumbled and cooked through, about 6-8 minutes. Transfer cooked sausage to a plate.
  7. Reduce the heat to medium and add the cubed halloumi. Cook the halloumi until golden brown on both sides, about 3-4 minutes per side.
  8. Smear about a cup of sweet potato puree in two bowls. Top with sausage, halloumi, apple slices, pomegranate seeds, and chives. Drizzle maple syrup over. Enjoy!

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