Seared Sweet Potatoes with Sausage and Radicchio
['1 garlic clove, finely grated', '3 tablespoons plus 1/2 teaspoon olive oil', '2 large or 4 small sweet potatoes, preferably garnet, scrubbed', 'Kosher salt', '1/4 cup pecans, chopped', '1 head Treviso radicchio, leaves separated and torn into pieces', '2 tablespoons plus 1 teaspoon olive oil', '8 ounces merguez sausage, casings removed', '1/2 teaspoon Aleppo pepper or 1/8 teaspoon crushed red pepper flakes', '2 tablespoons pomegranate molasses', '1 teaspoon Sherry vinegar or red wine vinegar', 'Kosher salt', '"1/3 cup plain sheeps-milk or Greek yogurt", 1/4 cup fresh mint leaves', 'Pomegranate molasses is available at Middle Eastern markets and some supermarkets or online.']
Sweet potatoes and nuts Preheat oven to 400°. Mix garlic and 3 tablespoons oil in a small bowl. Prick sweet potatoes all over with a fork and rub with half of garlic oil; set remaining garlic oil aside. Season with salt and roast on a rimmed baking sheet, turning once, until flesh is soft and yielding, 45-55 minutes. Remove from oven; reduce heat to 350°.
Toss pecans and remaining 1/2 teaspoon oil on a rimmed baking sheet; season with salt. Toast, tossing once, until slightly darkened and fragrant, 8-10 minutes.
Let sweet potatoes cool slightly, then cut in half lengthwise. Brush cut sides with reserved garlic oil. Heat a large heavy skillet over medium. Cook sweet potatoes, cut side down, pressing lightly with a spatula, until browned and charred in spots, about 5 minutes. Transfer to a plate and reserve skillet.
Place radicchio in a large bowl. Heat 2 tablespoons oil in reserved skillet over medium-high. Cook sausage, breaking up with a spoon, until browned and cooked through, about 5 minutes. Stir in Aleppo pepper. Transfer meat to a plate with a slotted spoon and pour off all but 2 tablespoons fat from skillet.
Reduce heat to medium. Combine pomegranate molasses, vinegar, and 1/4 cup water in skillet, stirring to combine and scraping pan to loosen browned bits. Bring to a simmer and cook, stirring often, until sauce is slightly thickened, about 3 minutes, then drizzle over radicchio. Add reserved sausage and toss to coat; season with salt.
Mix yogurt and remaining 1 teaspoon oil in a small bowl, thinning with a little water to make pourable; season with salt. Divide yogurt among plates and top with sweet potatoes. Arrange sausage mixture over, along with any pan juices. Top with pecans and mint.
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