I am a really, really awful blogger. I apologize for the long hiatus ... it's not like we've not been eating absolutely delicious food ... I just got tired of taking pictures while cooking. But, this looked so scrumptious and exciting and FALL-ish that I couldn't resist.
We've been getting gobs of sweet potatoes in our CSA (which, by the way, I ADORE), and I've been coming up with some pretty creative uses for them, thanks in part to Epicurious, and in part to Smitten Kitchen. Oh Deb, you are genius. This particular recipe, by chance, comes from both - originally posted on Epicurious, Deb posted it on HER blog a couple years ago. And I'm posting it again.
It's the perfect recipe for fall/winter, when the weather's getting colder and the leaves are changing and falling, and the perfect recipe for when you've just had dental work done, and your mouth hurts. There's not too much chewing involved, save the sausage.
So here we go.
What you'll need:
-3 tablespoons extra-virgin olive oil, divided
-1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (I used chorizo)
-2 medium onions, chopped
-2 large garlic cloves, minced
-2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
-1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
-6 cups low-salt chicken broth (I actually used just 4 cups, because I wanted more of a thick hearty stew than a soup...)
-1 9-ounce bag fresh spinach (And I didn't use this much spinach)
Chop up all your veggies and sausage.