Sweet Potato Saganaki w/Sausage | Modern Greek Recipe | Athens: Food, Stories, Love – Diane Kochilas

Sweet Potato Saganaki with Sausage | Modern Greek Skillet Recipe
From Athens: Food, Stories, Love by Diane Kochilas

Discover the vibrant evolution of Greek cuisine in today’s Athens with this Sweet Potato Saganaki with Sausage, a modern take on a classic meze from my latest book, Athens: Food, Stories, Love. Traditionally a cheese dish, saganaki has been reimagined in contemporary Athenian kitchens as a veggie-forward skillet meal—think savory sweet potatoes, hearty sausage, tender leeks, and the signature flavors of Greek oregano and lemon zest. This Mediterranean skillet is comforting, quick, and naturally gluten-free, making it perfect for weeknights or entertaining.

Ingredients:
6 ounces chilled fresh pork or beef sausage, cut into ½-inch rounds
2 tablespoons extra-virgin Greek olive oil
1 leek, trimmed and thinly sliced
2 medium sweet potatoes, peeled and cut into ¾-inch cubes
2 garlic cloves, minced
1/3 cup dry white wine
Sea salt to taste
½ teaspoon finely grated lemon zest
1 small, whole red chile
1 teaspoon dried Greek oregano

For full instructions and to order the cookbook, visit my website!

Want to explore more authentic Greek and Mediterranean recipes? Check out the “Athens: Food, Stories, Love” category and browse other meze inspirations!

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This is a saga pan. And pretty much anything made in this shallow two-handled skillet is called sahanaki. Right now in Athens and for the last couple of years has been kind of a revolution of foot when it comes to sahanaki. We might all know it as that fried cheese in Greek restaurants, but almost anything can be saki. And I’ve got some great recipes in my book, Athens Food Stories Law, including one for sweet potato saga. So, if you’re interested in learning more about this Greek classic and all its variations, pick up a copy of Athens Food Stories Love and follow the recipe video to learn how to make it. Thank you. Sweet potato and pumpkin have captured the imagination of chefs all across Athens. To make this variation on a Greek classic, heat a 12-in saga pan, a paella pan, or a skillet over medium heat, and add the sausage first. Cook, stirring until lightly browned, then transfer to a plate. Keep the sausage fat in the pan. Add a little bit of olive oil and raise the heat to medium high. Add the leak and sweet potatoes next and cook, stirring until softened and lightly browned. Add the garlic. Return the sausage to the pan and pour in the wine. Season with salt and add lemon zest and chili. Cover partially and cook until the sweet potato is tender, about 7 more minutes. Sprinkle in the oregano and serve. Enjoy this delicious variation on a classic saga. anytime, any place.