Chicken & Apple Sausage and Sweet Potato Skillet
40 min
|
easy
Recipe by Eunice
Introduction
This chicken apple sausage and sweet potato skillet hits that sweet-savory, smoky groove with garlic, smoked paprika, thyme, and a wink of cinnamon, and it cooks up fast in one pan.
Perfect for cozy weeknights, easy meal prep, or a lazy brunch hash with a fried egg, every bite is hearty, well-seasoned, and absolutely not boring.
Ingredients (4 servings)
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Ingredients
- 1 lb smoked chicken & apple sausage, sliced into ½-inch pieces smoked chicken & apple sausage links
- 2 large sweet potatoes, peeled, cubed sweet potatoes 0.67 lb large
- 1 medium yellow onion, diced yellow onions 0.21 lb medium
- 2 Tbsp olive oil, divided olive oil
- 2 cloves garlic, minced garlic 0.18 head
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Chicken & Apple Sausage and Sweet Potato Skillet
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Mise en place
Cut sweet potatoes into 1/2 inch cubes, slice sausage into 1/2 inch rounds, dice the onion, and mince the garlic.
Measure out thyme, smoked paprika, cinnamon, salt, and black pepper so you can season fast and clean.
-
Brown the sausage
Heat a 12 inch cast iron skillet over medium high and add 1 tablespoon olive oil.
Add sausage in a single layer and sear until browned on both sides, about 5 to 6 minutes total, then transfer to a bowl and keep the fat in the pan.
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Soften the aromatics
Add the remaining 1 tablespoon olive oil and the onion with a pinch of salt and cook until translucent with browned edges, 3 to 4 minutes.
Stir in the garlic and cook 30 seconds until fragrant so it does not burn.
-
Season and steam the sweet potatoes
Add sweet potatoes, thyme, smoked paprika, cinnamon, salt, and black pepper, and toss to coat evenly in the oil and fond.
Add 2 to 3 tablespoons water, cover, and cook over medium heat until just tender, 5 to 7 minutes.
-
Crisp the edges
Uncover, raise heat to medium high, and cook, stirring only every 2 minutes, until the sweet potatoes are golden and lightly crisp, 6 to 8 minutes.
Taste and add a pinch more salt if needed.
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Finish and serve
Return the sausage and any juices to the skillet and toss until hot, about 1 minute.
Finish with a grind of black pepper and, if you like, a small splash of apple cider vinegar or lemon for brightness, then serve hot.
Substitutions
- Sweet potatoes -> Butternut squash
- Diced butternut cooks a touch faster and brings a slightly nuttier sweetness that plays nicely with cinnamon and paprika while keeping the same golden edges.
- Chicken apple sausage -> Turkey apple sausage
- Turkey apple sausage keeps the sweet-savory profile but tastes a bit leaner, so sear in a whisper more oil for that same juicy, browned bite.
- Dried thyme -> Fresh sage
- Thinly sliced fresh sage adds a cozy, woodsy perfume that loves sweet potato and apple, giving a classy holiday vibe without changing texture.
Tips
- Steam then crisp for perfect texture
- A quick covered steam softens the centers fast, then uncover and let the edges caramelize so you get creamy inside and crispy outside without overcooking.
- Do not crowd the sausage
- Brown in a single layer so the pieces sear instead of steam, which builds that deep, meaty flavor you want as the backbone of the skillet.
- Bloom the spices
- Toss the paprika, thyme, and cinnamon into the hot oil before adding water so they wake up and perfume the whole pan without turning bitter.
- Cut size matters
- Keep sweet potato cubes at 1/2 inch and even so they cook through together and do not break down into mash when you toss.
- Use cast iron heat control
- Preheat the pan fully and adjust between medium and medium high so you keep sizzle without scorching the garlic or spices.
- Finish with acidity
- A teaspoon of apple cider vinegar or lemon juice at the end balances the sweetness and makes all the savory notes pop like you meant it.
Nutrition Facts *
| Energy | 363 | kcal |
|---|---|---|
| Protein | 18 | g |
| Total Fat | 25 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sweet potatoes are still hard but the onions are browning too fast, what do I do?
- Add 2 to 3 tablespoons water and cover to steam for a couple minutes, then uncover and continue crisping once a knife slides in with slight resistance.
- How do I keep the garlic from burning?
- Add the garlic after the onion softens and cook only 30 seconds, and if the pan looks dry, splash in a teaspoon of oil or water to cool the surface slightly.
- The skillet tastes too sweet, how can I balance it?
- Stir in 1 to 2 teaspoons apple cider vinegar or a squeeze of lemon and a pinch more salt, or add red pepper flakes for heat to counter the sweetness.
- Can I make this as a sheet pan dinner?
- Yes, roast sweet potatoes and onion with oil and spices at 425 F for 20 minutes, add sausage and roast 12 to 15 minutes more, and add garlic for the last 3 minutes so it does not burn.
- Can I use frozen diced sweet potatoes?
- Yes, add them straight to the hot pan, skip the added water during the steam step, and cook off their moisture before crisping so they do not go soggy.
- How do I scale this up without losing browning?
- Cook the sausage and sweet potatoes in two batches or use two skillets so everything has breathing room and keeps its crust.
Serving Suggestions
A runny fried egg on top turns this into a power breakfast, while a drizzle of hot honey or Dijon gives a sweet heat or tang that plays up the apple notes.
Serve with a peppery arugula salad or toss a handful of chopped kale into the skillet for the last 2 minutes, and if you are feeling fancy, finish with toasted pecans for crunch.
More pairings:
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