I actually used naan breads for these, but anything in the flatbread territory is a-ok. Also, a word to the wise, if you want to eat these with your hands then maybe don’t pile them with too many goodies…however I like all the goodies so I eat mine with a fork and knife.
2 T olive oil
1 large sweet potato, peeled and cut into ½ inch chunks
1 lb sausage, removed from casings
1 tsp kosher salt
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
1 bunch kale, stems removed and roughly chopped
4 pitas or naan breads
Yogurt or Garlic Tahini Dressing (recipe below)
Pickled red onion to garnish
Preheat your oven to 400° F.
Drizzle a rimmed baking sheet with 1 tablespoon of olive oil. Add sweet potatoes and toss to coat.
Crumble bite sized pieces of sausage onto the baking sheet.
Add salt, cumin, paprika, and cayenne if using.
Toss everything to combine and spread into one even layer.
Roast on the middle rack for 15 minutes.
Add kale to the baking sheet and stir to evenly distribute.
Transfer back to the oven for an additional 8-10 minutes, or until the kale has begun to wilt and get crispy at the edges. Keep an eye on it because burned kale tastes…burned.
Brush the pitas with the remaining olive oil and sprinkle with salt.
Place pitas in the oven (I usually do this right on the oven rack, because I don’t want to do any more dishes), and bake for 5 minutes until they’re warmed through and just beginning to crisp up at the edges.
To assemble your pitas, slather with garlic tahini dressing and then pile high the sweet potato, sausage, and kale mixture. Top with more garlic tahini dressing and garnish with pickled red onions.
Keywords: one pan meal, easy weeknight dinner