This Smoked Sausage and Sweet Potato Stir-Fry is an absolute lifesaver for busy weeknights! It’s a colorful, flavorful, and incredibly satisfying one-pan meal featuring savory smoked sausage, tender sweet potatoes, crisp bell peppers, and onions, all brought together with simple seasonings and a touch of spice. I love making skillet meals like this Sausage and Sweet Potato Stir-Fry because they’re quick, require minimal cleanup, and are packed with flavor. It’s a perfect hearty yet relatively healthy dinner option, fantastic any time of year, including these lovely mid-April evenings!
Why You’ll Love This Sausage and Sweet Potato Skillet
- Quick and Easy: Ready in about 30 minutes, making it perfect for weeknight dinners.
- One-Pan Meal: Everything cooks in one skillet for easy cleanup.
- Flavorful Combination: Savory sausage, sweet potatoes, peppers, onions, garlic, and Italian seasonings create a delicious balance.
- Hearty and Satisfying: A complete meal with protein, vegetables, and complex carbohydrates.
- Customizable: Easily swap vegetables or adjust the seasonings to your taste.
Ingredients for Smoked Sausage with Sweet Potato Stir-Fry
Here’s what you’ll need to make this easy and flavorful skillet meal. The full list with measurements is in the recipe card below.
Main Components
- Sweet potatoes, peeled and petite diced (Vegetable)
- Onion, minced (Vegetable)
- Red bell pepper, diced (Vegetable)
- Green bell pepper, diced (Vegetable)
- Smoked sausage (such as Andouille or Kielbasa), sliced (Meat)
- Garlic, minced (Aromatic)
- Olive oil (or butter, or ghee) (Fat)
- Low-sodium chicken stock (or beef, vegetable…) (Liquid)
Seasoning & Garnish
- Italian seasoning (Spice Blend)
- Red chili pepper flakes (or to taste) (Spice)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
- Hot sauce of your choice (optional, like Sriracha) (Condiment)
- Scallion stalks, chopped (Vegetable)
- Chopped fresh parsley (for garnish) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the combination of ingredients in this Sausage and Sweet Potato Stir-Fry, but feel free to get creative:
- Different Sausage: Use chicken sausage, turkey sausage, chorizo, or even plant-based sausage.
- Add Other Vegetables: Toss in some broccoli florets, zucchini, corn, or green beans.
- Make it Spicy: Increase the red pepper flakes or use a spicy sausage.
- Add Greens: Stir in some chopped kale or spinach during the last few minutes until wilted.
- Sweet & Savory: Add a drizzle of maple syrup or honey along with the broth for a sweet glaze.
How to Make Smoked Sausage with Sweet Potato Stir-Fry
Let me show you how easy it is to make this delicious Sausage and Sweet Potato Stir-Fry:
Cook Sweet Potatoes
- In a large cast-iron skillet (or other large skillet), I heat 3 tablespoons of the olive oil over medium heat.
- I add the petite diced sweet potatoes to the pan and season them with salt and pepper.
- I sauté the sweet potatoes until they are golden brown and cooked through (tender when pierced with a fork), which takes about 10 minutes, stirring regularly so they cook evenly.
- Once cooked, I transfer the sweet potatoes to a plate and set them aside.
Cook Sausage
- In the same skillet, using the remaining tablespoon of oil (or adding a bit more if needed), I brown the sliced smoked sausage on all sides. This takes around 5-7 minutes over medium heat.
- I set the browned sausage aside (often on the same plate as the sweet potatoes).
Sauté Veggies & Build Sauce
- I add the diced bell peppers (red and green) to the skillet and stir-fry until they are crisp-tender, about 2 minutes. I set these aside with the sausage and sweet potatoes.
- Still in the same pan (adding a tiny bit more oil if completely dry), I add the minced garlic and onion.
- I season with red pepper flakes, Italian seasoning, salt, and pepper.
- I stir-fry until the onions are translucent and the garlic is fragrant, usually about 1-2 minutes.
- Next, I deglaze the pan by pouring in the chicken (or vegetable/beef) stock, scraping up any flavorful browned bits from the bottom of the skillet with a wooden spoon.
- I stir in the hot sauce (if using).
Combine and Finish
- I add the sautéed sweet potatoes, cooked bell peppers, chopped scallions (reserving some green tops for garnish), and the browned sausage back into the skillet.
- I mix everything together gently, ensuring the sausage and veggies are coated with the sauce from the bottom of the pan.
- I let everything cook together for 2 to 3 minutes more, just to allow the flavors to meld and everything to heat through nicely.
- I taste and adjust the seasoning with more salt and pepper if needed.
Garnish and Serve
- Garnish
- Serve
Tips and Tricks for the BEST Skillet Stir-Fry
Here are my secrets for making this Sausage and Sweet Potato Stir-Fry truly exceptional:
- Petite Dice Sweet Potatoes: Cutting the sweet potatoes into small, uniform cubes (around ½ inch) helps them cook quickly and evenly alongside the other ingredients.
- Don’t Overcrowd the Pan: Cook ingredients in batches (like sweet potatoes, sausage, peppers) if necessary to ensure they brown properly rather than steam.
- Scrape the Brown Bits (Fond): Deglazing the pan with broth after cooking the aromatics captures tons of flavor left behind by the sausage and vegetables.
- Cook Veggies to Crisp-Tender: Aim for bell peppers that are slightly softened but still have a nice bite.
- Use Smoked Sausage: Smoked sausage like Andouille or Kielbasa adds a wonderful depth of flavor characteristic of this style of dish.
How to Serve
This Smoked Sausage and Sweet Potato Stir-Fry is a fantastic one-pan meal! Serve it hot, garnished with:
- Fresh chopped parsley
- Reserved chopped green onions (scallions)
- A drizzle of extra hot sauce (optional)
- A dollop of sour cream or plain yogurt (optional)
It’s great on its own or served alongside:
- Cornbread
- A simple green salad
Make Ahead and Storage
- Prep Ahead: You can chop all the vegetables and slice the sausage ahead of time. Store them in separate airtight containers in the refrigerator for up to 2 days.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
FAQs about Smoked Sausage and Sweet Potato Stir-Fry
- Can I use regular potatoes instead of sweet potatoes?
- Yes, you can substitute regular potatoes (like Yukon Gold or red potatoes), cubed small. Cooking time might vary slightly.
- What kind of smoked sausage is best?
- Andouille sausage provides a nice Cajun spice, while Kielbasa is a milder smoked sausage. Any pre-cooked smoked sausage will work well in this Sausage and Sweet Potato Stir-Fry.
- Can I make this vegetarian?
- Yes! Substitute the smoked sausage with plant-based sausage or add extra vegetables like mushrooms or zucchini. Use vegetable broth.
Enjoy this quick, easy, flavorful, and satisfying Smoked Sausage with Sweet Potato Stir-Fry! It’s a perfect one-pan dinner solution.
Print
Smoked Sausage and Sweet Potato Stir-Fry
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course, Stir-Fry, One-Pan Meal
- Cuisine: American
Description
This smoked sausage and sweet potato stir-fry is a perfect weeknight dinner idea! Cooked smoked sausage, tender sweet potatoes, and crisp bell peppers are tossed together in one skillet with a flavorful, lightly spiced sauce.
Ingredients
Scale
- 1 1/2 lb (650g) sweet potatoes, peeled and petite diced (about 1/2-inch cubes)
- 1 package (12-14 ounces) smoked sausage (such as Kielbasa or Andouille), sliced into rounds
- 1 medium yellow onion, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 4 tablespoons olive oil (or butter, or ghee), divided
- 1/2 teaspoon minced garlic (about 1 clove)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red chili pepper flakes (or to taste)
- 1/4 cup (60ml) low-sodium chicken stock (or beef, vegetable stock)
- 1 teaspoon hot sauce of your choice (such as Sriracha, optional)
- Salt, to taste
- Fresh cracked black pepper, to taste
- 4 scallion stalks (green onions), chopped
- Chopped fresh parsley, for garnish (optional)
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes into small, uniform cubes (about 1/2-inch). Slice the smoked sausage. Dice the bell peppers. Mince the onion and garlic. Chop the scallions and parsley.
- Cook Sweet Potatoes: Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium heat. Add the diced sweet potatoes to the pan. Season with salt and pepper. Sauté, stirring regularly, until golden brown and cooked through (tender when pierced with a fork), about 10 minutes. Transfer the cooked sweet potatoes to a plate and set aside.
- Cook Sausage: In the same skillet, add the sliced smoked sausage. Cook over medium heat for 5-7 minutes, stirring occasionally, until browned on both sides. Remove the sausage from the skillet and set aside with the sweet potatoes.
- Stir-Fry Bell Peppers: Add the remaining 1 tablespoon of olive oil to the skillet if needed. Add the diced red and green bell peppers. Stir-fry over medium-high heat until crisp-tender, about 2 minutes. Remove the peppers from the skillet and set aside with the sausage and potatoes.
- Sauté Aromatics & Deglaze: Still in the same pan (add a touch more oil if completely dry), add the minced garlic and minced onion. Sauté over medium heat until the onion is translucent, about 1-2 minutes. Add the red pepper flakes, Italian seasoning, salt, and pepper. Stir-fry until fragrant, about 30 seconds. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom. Stir in the hot sauce (if using).
- Combine and Finish: Add the cooked sweet potatoes, cooked sausage, sautéed bell peppers, and chopped scallions back to the skillet. Stir everything together gently to combine. Cook for 2-3 minutes more, stirring well, until everything is heated through and coated in the light sauce.
- Serve: Adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley, if desired. Serve hot.
Notes
- Sweet Potatoes: Cut sweet potatoes into small, uniform cubes (around 1/2 inch) so they cook relatively quickly and evenly.
- Sausage: Use your favorite type of pre-cooked smoked sausage like Kielbasa, Andouille (for a spicier kick), or chicken sausage.
- Spice Level: Adjust the amount of red chili pepper flakes and hot sauce to your preference.
- Broth: Low-sodium chicken, beef, or vegetable broth can be used.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.