Meals · Skillet & sheet-pan mains
Sausage and sweet potato skillet
Browned Italian-style turkey sausage with sweet potato that steams tender under the lid and then catches at the edges, with sweet red peppers, onion and a big handful of kale. One pan, about 45 minutes, and just as good reheated the next day.
- Time
- 43 min (15 prep + 28 cook)
- Servings
- 4
- Per serving
- 384 kcal
- Protein
- 26 g
Ingredients
- 1 tbsp olive oil
- 1 lb fresh Italian-style turkey sausage raw turkey sausage, casings removed; check for no added sugar, soy or breadcrumb filler
- 1 medium onion, diced
- 2 large (about 1 1/4 lb) sweet potatoes, peeled and cut in 1.5 cm (1/2-inch) cubes
- 1/4 cup water
- 3/4 tsp salt
- 1 tsp paprika
- 1 tsp fennel seed, lightly crushed
- 1/2 tsp dried oregano
- 2 large red bell peppers, diced
- 3 cloves garlic, minced
- 1 small bunch (5 oz) kale, stems removed, chopped
- 1/2 tsp black pepper
Steps
- Heat the oil in a large, deep skillet with a lid over medium-high heat. Crumble in the sausage and cook for 6–7 minutes, breaking it up, until well browned and 165°F. Lift it onto a plate, leaving the fat behind.
- Add the onion and sweet potato to the pan and stir for 2 minutes. Add the water, salt, paprika, fennel and oregano, cover tightly and cook over medium heat for 8–10 minutes, stirring once, until the sweet potato is nearly tender.
- Take off the lid, turn the heat up to medium-high, spread the sweet potato out and leave it untouched for 3–4 minutes to brown. Add the peppers and cook for 4 minutes more, stirring only now and then.
- Stir in the garlic for 30 seconds, then the kale and black pepper. Return the sausage and stir until the kale has wilted, about 2 minutes. Serve hot. It keeps 3 days in the fridge; reheat in a skillet or covered at half power.
Good to know
Can I use pork sausage?
Yes, and pour off most of the fat before adding the vegetables. It is richer, at about 33 instead of 55. Whichever you buy, look for a fresh sausage with no sugar on the label.
Can't find a sausage without additives?
Use 1 lb of ground turkey with 1/2 teaspoon more salt and an extra 1/2 teaspoon of fennel, for about the same score.
Per
- Calories
- 111
- Protein
- (29%)
- 8 g
- Fat
- (35%)
- 4 g
- Carbohydrates
- (37%)
- 11 g
- of which sugar
- 4 g
- Fiber
- 3 g
- Sodium
- 312 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1534 kcal goes into the pot and 1744 g of ingredients comes out as about 1381 g of food: 111 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.