Happy Tuesday, friends!
I have an easy, hearty, and inexpensive main dish to share with you all today. And it hardly creates any dishes, win! It’s as easy as chop, season, steam, and sauté! (That sounds like it could be a song…)
Anyways, first you’ll want to assemble your ingredients. There’s nothing more intimidating than a recipe with a mile long ingredient list, which is another reason why I love this dish, you only need to buy a few things! You probably have most of the ingredients already in your pantry.
This is the brand of chicken sausage I use, it’s delicious!
Time to peel and chop those sweet potatoes! Here’s a little hint, the smaller you chop them, the faster they’ll cook! (Which means the faster you eat, yay!) After you’ve chopped your potatoes, heat your olive oil over medium/high heat in your skillet. Throw in your potatoes and seasonings.
Toss ’em around the pan to coat each piece with the oil and seasonings. Let them sauté for a few minutes, then add your chicken stock and put on the lid.
While your potatoes are cooking, you can chop up your sausage.
(Side note: I’ve decided that light brown and orange food are stupidly hard to photograph with an iPhone camera. I promise this dish tastes better than it looks).
After your potatoes have cooked through, add your sausage to the pot. You may need to scoot your potatoes to the side to ensure the sausage is in contact with the pan. Once your sausages have gotten a nice browning, you’re done!
Serve this dish with a simple side salad, and you have a complete meal. It’s simple and easy to prepare, but packed with flavor and nutrients. A perfect weeknight staple!
2 Sweet Potatoes
12 oz. package of cooked chicken sausage (I used Al Fresco’s fully cooked sundried tomato flavor)
1 tbsp. olive oil
3/4 cup of chicken stock
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tbsp oregano
Salt to taste
1. Wash, peel, and chop the sweet potatoes.
2. Heat olive oil in skillet over medium/high heat. Add sweet potatoes and seasonings. Stir to coat and let cook for 2-3 minutes.
3. Add the chicken stock and cover with lid for 10-12 minutes, or until the potatoes are cooked through and most of the liquid is gone.
4. Chop the sausage links into bite-sized pieces.
5. Remove the lid from your skillet and add the sausage. Make sure the sausage pieces have contact with the pan. Cook for 3-4 minutes, stirring occasionally.
6. And that’s it! Time to eat!