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.