Chicken & Apple Sausage and Sweet Potato Skillet

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

Introduction

This chicken and apple sausage and sweet potato skillet is a cozy, one-pan dinner packed with sweet-and-savory flavor.

The caramelized sweet potatoes, smoky spices, and juicy sausage make it perfect for a busy weeknight or a relaxed fall weekend.

Everything cooks in one skillet, so you get a hearty, satisfying meal with minimal prep and almost no cleanup.

Prep mode (keeps screen active)

Prep the sausage and vegetables

Peel the sweet potatoes and cut them into small, even cubes, about 1/2 inch, so they cook evenly.
Slice the chicken apple sausage into 1/2 inch rounds and dice the onion.
Mince the garlic and keep it separate so it does not burn while the potatoes soften.
Brown the sausage

Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat.
Add the sausage in a single layer and cook until browned on both sides, about 5 to 7 minutes total.
Transfer the browned sausage to a plate and leave any flavorful browned bits in the pan.

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Cook the sweet potatoes and onions

Add the remaining 1 tablespoon olive oil to the skillet, still over medium heat.
Stir in the sweet potatoes and onion, then sprinkle with salt, black pepper, thyme, smoked paprika, and cinnamon.
Cook, stirring every few minutes, until the onions are soft and the potatoes are browned in spots, about 10 minutes.
Reduce the heat to medium-low, cover the skillet, and continue cooking until the potatoes are just tender, about 5 minutes.
Finish the skillet and serve

Uncover the pan, add the minced garlic, and cook, stirring, until fragrant, about 30 seconds.
Return the browned sausage and any juices to the skillet and stir to combine everything.
Taste and adjust the seasoning, then serve the skillet hot, straight from the pan.

Use spicy chicken sausage instead of chicken apple sausage: Spicy chicken sausage brings a little heat that balances the sweetness of the potatoes and warm spices. The skillet tastes more savory and bold but still has great texture from the browned sausage pieces.
Use butternut squash instead of sweet potatoes: Cubed butternut squash cooks similarly and keeps that cozy orange color for a fall feeling on the plate. The flavor is slightly nuttier and less sweet, so the dish leans more savory.
Replace 1 cup of sweet potato with diced tart apple: A small amount of tart apple adds pops of brightness that echo the sausage flavor and keep bites interesting. The apples soften but stay a bit firmer, which adds contrast to the creamy potatoes.

Cut the potatoes small and even: Smaller, even cubes cook through faster and brown better without burning on the outside. Uneven chunks give you some undercooked pieces and some mushy ones.
Do not rush the browning: Let the sausage sit undisturbed for a few minutes so real color develops. Those browned edges add huge flavor to the whole skillet.
Adjust the sweetness and spice: If you like things sweeter, add a light drizzle of maple syrup at the end. For more heat, finish with red pepper flakes or a pinch of cayenne.
Use the right skillet size: A 12 inch skillet lets the potatoes and sausage sit in a loose single layer. If the pan is crowded, the potatoes steam instead of browning.
Make it a complete meal: Stir in a few big handfuls of baby spinach right at the end until just wilted. The greens add color, nutrients, and freshness without another pan.

How do I keep the sweet potatoes from turning mushy?: Cut them into larger 1/2 inch cubes and avoid stirring nonstop while they cook. Let each side sit long enough to brown, then gently flip with a spatula. Also stop cooking as soon as they are just tender when pierced with a fork.
What if my onions or garlic start to burn?: Lower the heat right away and add a splash of water or broth to cool the pan. Scrape up any dark bits and keep the garlic closer to the end next time.
Can I make this ahead for meal prep?: Yes, cook the skillet completely, cool it, and refrigerate in airtight containers for up to four days. Reheat in a skillet over medium heat with a splash of water or broth until warmed through.
Can I use pre-cooked frozen sweet potatoes?: You can, but thaw and pat them very dry so they will still brown in the pan. They will break down faster than fresh, so cook them gently and do not cover the skillet long.