Description
A flavorful and hearty dish combining savory sausage links with tender sweet potatoes glazed in a sweet and aromatic honey garlic sauce. Perfect for a quick and satisfying weeknight dinner, this skillet recipe brings together simple ingredients with easy cooking techniques to create a balanced and delicious meal.
Ingredients
Scale
Sausage
- 1 pound sausage links or sausage slices
Vegetables
- 2 large sweet potatoes, peeled and diced
- 3 cloves garlic, minced
Sauce & Seasoning
- 3 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Slice or crumble the sausage as preferred for even cooking.
- Cook Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, turning occasionally, until browned and fully cooked, about 7-10 minutes. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
- Cook Sweet Potatoes: In the same skillet, add the diced sweet potatoes. Sauté for 10-12 minutes, stirring frequently, until they start to soften and caramelize.
- Add Garlic and Honey: Add the minced garlic to the sweet potatoes and stir for 1-2 minutes until fragrant. Drizzle honey over the mixture and stir well to coat the sweet potatoes evenly. Continue cooking for another 2 minutes to allow the sauce to thicken slightly.
- Combine and Serve: Return the cooked sausage to the skillet and toss everything together to combine well. Season with salt and pepper to taste. Cook an additional 2 minutes to meld flavors and heat through.
- Enjoy: Serve hot with a side salad or steamed vegetables for a balanced meal. This dish can be stored in the refrigerator for up to 3 days.
Notes
- For a spicier version, use spicy sausage or add red pepper flakes.
- Sweet potatoes can be roasted separately if preferred for a different texture.
- Make sure to stir frequently during sautéing to avoid burning the garlic.
- This recipe stores well and tastes great reheated.
