Sweet Potatoes and Sausage

 In Corn Free Recipes, Gluten Free Recipes

 

In the Rodgers household, we stay crazy busy. Mary has a full-time career as an RN Case Manager, and I own a Small Business (Shadowfire Arts, I’m an Architectural and Interior Design Photographer). Some nights we get home late and because we want to spend time with our son before his bedtime, we need a quick meal. It needs to be easy and one that doesn’t require much prep. Sweet Potatoes and Sausage is a go-to one pan quick meal at our house for both busy nights and times when I don’t feel like cooking. The simplicity of the recipe belies the fullness of the flavor in this easy comfort food. Sweet Potatoes and Sausage is one of Mary and Sam’s favorite meals.

The only tricky part of this recipe is finding a breakfast sausage that is corn free because most are sweetened with High Fructose Corn Syrup. We found that “Owens Naturally! Original Recipe Pork Sausage” works well. If you can’t find a breakfast sausage (or don’t have any in the fridge) ground beef, pork, or venison all work great too!

Sweet Potatoes and Sausage

3 lbs Sweet Potatoes, peeled and diced (in a rush, look for the Simply Potatoes: Diced Sweet Potatoes (usually with the eggs at the grocery store), use two bags)
2 lbs Breakfast Sausage (Ground Beef, Pork, or Venison all work well, add 3 tbsp of coconut oil if you use venison)
1 Yellow Onion, diced
2 Cloves of Garlic chopped
Salt and Pepper to taste

Heat a large cast iron skillet over medium heat, add the sausage to the pan. Break up the sausage into small pieces and add the onions and garlic. When the sausage is no longer pink, add the Sweet Potatoes and cook until the potatoes are soft and slightly caramelized, stirring frequently. Season to taste with salt and pepper (the amount will depend on the seasoning in your sausage or ground meat).

This meal reheats well and is good for four days in the fridge or a couple of months in the freezer. Enjoy!

 

 

Sweet Potatoes and Sausage

Yield: 4

Sweet Potatoes and Sausage

Ingredients

  • 3 lbs Sweet Potatoes, peeled and diced (in a rush, look for the Simply Potatoes: Diced Sweet Potatoes (usually with the eggs at the grocery store), use two bags)
  • 2 lbs Breakfast Sausage (Ground Beef, Pork, or Venison all work well, add 3 tbsp of coconut oil if you use venison)
  • 1 Yellow Onion, diced
  • 2 Cloves of Garlic chopped
  • Salt and Pepper to taste

Instructions

  1. In a large cast iron skillet over medium heat, add the sausage to the pan.
  2. Break up the sausage into small pieces and add the onions and garlic.
  3. When the sausage is no longer pink, add the Sweet Potatoes and cook until the potatoes are soft and slightly caramelized, stirring frequently.
  4. Season to taste with salt and pepper (the amount will depend on the seasoning in your sausage or ground meat).
  5. This meal reheats well and is good for four days in the fridge or a couple of months in the freezer.
http://lifewiththerodgers.com/gluten-free-recipes/solomon/sweet-potatoes-sausage/

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Zucchini Pancakes are a childhood food that my grandmother made for us. I remember grating up the zucchini (we didn't have a food processor) and watching her put all of the ingredients in a big bowl, helping her stir them together, and then watching the magic of her flipping them over without making a mess.
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