Ingredients
Scale
- Chicken Sausage (fully cooked) 1 pound
- Sweet Potatoes 2 medium, peeled and cubed
- Honey 2 tablespoons
- Garlic 3 cloves, minced
- Olive Oil 2 tablespoons
- Soy Sauce 1 tablespoon
- Red Pepper Flakes 1/4 teaspoon (optional)
- Salt and Pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Step 2: Bake sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: While sweet potatoes are baking, slice the chicken sausage into 1/2-inch thick rounds.
- Step 4: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced sausage and cook for 5-7 minutes, until lightly browned.
- Step 5: Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Stir in the honey, soy sauce, and red pepper flakes (if using).
- Step 6: Add the roasted sweet potatoes to the skillet with the sausage and sauce. Toss to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for a quick and easy meal later in the week.
- For best results when reheating, add a splash of water to the skillet and gently warm over medium-low heat, stirring occasionally, to prevent sticking.
- Serve this dish over a bed of quinoa or brown rice for a complete and balanced meal with added nutrients and texture.
- Don't overcrowd the sweet potatoes on the baking sheet; use two sheets if necessary to ensure even roasting and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American