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.