The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Skillet meals are the ultimate one-pan dinner solution, and this Smoked Sausage & Sweet Potato Skillet is the perfect example of why I schedule them into our weeknight dinner plan regularly.
It calls for an easy-to-cook protein, starchy vegetable for carbs, non-starchy vegetables for added nutrients and fiber, plus plenty of seasonings for lots of flavor, and its all cooked in one skillet in about 30 minutes.
Heinen’s offers a wide assortment of smoked sausage (sometimes referred to as kielbasa) in their meat department, including their own CARE Certified uncured smoked sausage. These products are fully cooked and simply need to be heated through. Browning the sliced sausage first helps to render some fat and adds an additional layer of flavor in this dish.
- Cook time:
- Prep time:
- Total time:
- 2 Tbsp. Heinen’s avocado oil, divided
- 12-14 oz. Heinen's CARE Certified smoked sausage, sliced ½-inch thick
- 4 cups sweet potatoes, peeled and diced into ½-inch cubes
- Salt and pepper
- 1 cup red onion, diced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 Tbsp. fresh garlic, minced
- 2 tsp. Heinen’s dried oregano
- ½ tsp. Heinen’s crushed red pepper (optional)
- 2 tsp. Heinen’s balsamic vinegar, or more to taste
- Fresh herbs, chopped
- Heat 1 Tbsp. of avocado oil in a large, deep nonstick skillet over medium-high heat. Add the sliced smoked sausage and cook for 3-4 minutes, or until golden brown on both sides. Remove from the pan with tongs and transfer to a large bowl, reserving the drippings in the pan.
- Reduce the heat to medium and add the sweet potatoes to the pan. Sauté for 5 minutes, stirring often, then cover and continue to cook for 5 minutes more, or until fork-tender. Season the sweet potatoes to taste with salt and pepper, then transfer to the bowl with the sausage.
- Add the remaining Tbsp. oil to the pan, followed by the diced red onion and bell peppers. Sauté for 6-8 minutes, or until the onions are soft and translucent. Stir in the garlic, oregano, crushed red pepper and salt and pepper to taste. Sauté for 30 seconds more.
- Return the cooked sausage and sweet potatoes to the pan. Stir in the balsamic vinegar. Season to taste with additional salt and pepper. Top with chopped herbs and serve.