If only my stomach were a little larger. Because if it were, I would have tried to eat this entire skillet. All by myself.
This is a phenomenal combination of sweetness, heartiness and warmth. It’s a great, simple meal that will warm your tummy on these FRIGID COLD DAYS.
{And yes, it’s totally okay to stand over the skillet to keep yourself warm!}
It’s not even ‘that cold’ in San Antonio this week…compared to what my northern family and friends are dealing with…but this hot weather babe is still freezing!
I’ve debated wearing gloves in the house while I work, but I don’t think I’d be able to type very well and since we’ve already had one ‘hot mess’ of a blog post this week, I’m going without the gloves and might end up making another skillet dinner tonight so that I can warm my hands ‘over the fire.’
On we go to this recipe…
Slice and chop.
Chicken sausage. Green pepper. Red pepper.
And sweet potato. (Which I’d already put in the skillet.)
Saute the sweet potato in your favorite oil for a few minutes to let it soften. If need be, add a little water so that it ‘steams’ a bit while it’s sauteeing.
Once they have softened up a little, add the chopped peppers.
And seasonings.
Mix together and saute for a few minutes, stirring often.
And warming hands over the steam if need be š
Mix in the sliced sausages and let them warm up. The brand (Aidell’s) I use is pre-cooked, so we are just warming them. If you are using raw sausage, make sure it has time to cook through, or cook them in a separate skillet before mixing all together.
Let saute, stirring often until the sweet potato cubes are softened.
Devour.
Try not to eat the entire skillet, mkay?
P.S. This is totally Whole30 and Paleo friendly.
Sweet Potato and Chicken Sausage Skillet Dinner
Yield –Ā 4Ā servings
Preparation Time –Ā 10Ā minutes
Cooking Time – 20Ā minutes
Ingredients
- 2 Tbsp olive oil
- 2 large or 3 medium sweet potatoes, peeled and cut into 1″ cubes
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 Tbsp minced onion (or 1/2 cup chopped onion)
- 1 tsp garlic powder
- 1 tsp ground ginger
- Salt and pepper, to taste
- 5 chicken sausage links (12-16 oz.)
Directions
- Add the olive oil to a large skillet. Saute the sweet potato cubes for 5 to 7 minutes, adding water if needed to help them ‘steam’ and from sticking to the bottom. Stir often.
- Add the diced green and red bell peppers, minced onion, garlic powder, ground ginger and salt and pepper. Stir in and saute for another 5 minutes, or until peppers have softened.
- Add in the chicken sausage and let it warm up. (The brand (Aidell’s) I use is pre-cooked, so we are just warming them. If you are using raw sausage, make sure it has time to cook through, or cook them in a separate skillet before mixing all together.)
- Let saute together for a few minutes, or until the sweet potatoes are all softened. Remove from heat and serve warm.
- Serve Sweet Potato and Chicken Sausage Skillet Dinner, as is or with a side of salad or veggies.
See all of the 31 Days of Skillet Dinner Recipes here!
Jessica Wood says
I made this tonight and it was so good! I used frozen fajita blend veggies since that was all I had on hand. I threw an over easy egg and some hot sauce on top and oh my goodness!! So yum!! Thank you for this amazing recipe! I will definitely be making it again.
Cody says
Saute is not effective for cooking sweet potato. Put them in the oven instead.