Who knew, right? Even though it’s only the start of spring and I haven’t even put my sweet potato slips in the ground yet, I am craving those gorgeous orange beauties already!
Over the weekend, I was at Sarah’s house sitting and chatting while she was prepping all of her meals for the week.* Suddenly, I was overcome by a strong craving to pair two very different foods together: sausage and sweet potatoes. She was browning some sausage for a breakfast casserole as I was cubing some peeled sweet potatoes for her and I had an overwhelming desire to saute the sweet potato cubes in the leftover fat of the sausage. She needed to cook the sweet pots anyway as they were going in the casserole, too, so it seemed only natural to cook them in the same pan as the sausage. Seems pretty run-of-the-mill except I just couldn’t shake the idea of combining these two flavors.
*Sarah’s on a Paleo kick and she is on a huge roll!
On the drive home I called Colin and requested that he pick up these two ingredients for me as he was stopping by the store already. And yesterday, with sausage and sweet potatoes in hand, I whipped up this simple dinner for the family and it was very well-received!
Here’s the process & recipe.
Begin by browning regular old bulk breakfast sausage (1 pound) with a large diced Vidalia onion in a touch of olive oil. I broke up the sausage with my wooden spoon but kept some pretty sizeable chunks in there.
While that’s going, peel two medium sweet potatoes and cube them into 1/2 inch even chunks. (The more surface area, the more crispy & caramelized edges you’ll have!)
Remove the sausage, add the sweet potatoes plus a couple of tablespoons more olive oil and a sprinkling of salt. Let brown undisturbed for 5 minutes over medium-low heat. Toss, then add 1 tablespoon brown sugar, more oil if necessary and again let brown undisturbed for another 5 minutes.
At this point, test one of the largest cubes for doneness. Toss again and continue to cook and test until they are cooked but not mushy.
Remove, toss with sausage and onions and add kale ribbons if desired, giving the kale about 5 minutes to wilt before serving.
You will love this sweet and salty treat of a meal, and remember, leftover possibilities are endless! Turn this into a breakfast casserole, soup, toss with gnocchi or puree for ravioli filling! You can even mix with fresh ricotta or chevre and stuff into shells or in between lasagna layers.
This dinner is a WIN!0