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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sausage & Sweet Potato Skillet Recipe

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This recipe for Sausage & Sweet Potato Skillet is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Sweet Potatoes

2 Tablespoons Coconut Oil

1 pound nitrate-free turkey breakfast sausage

1/2 cup chopped shallot OR 1/2 cup air-dried shallots

1 Garlic Clove, crushed OR 1/4 teaspoon minced garlic

1 tablespoon fresh sage, chopped OR 1/2 teaspoon whole sage OR 1/4
teaspoon rubbed sage

1/2 teaspoon paprika

4 cups Tuscan kale, ribs removed and thinly sliced

2 cups cooked quinoa

Sea salt and coarsely ground black pepper, to taste

1-2 Table Spoon Mural of Flavor, to taste
Directions:
Directions:
1. Preheat the oven to 400 degrees.

2. Scrub the sweet potatoes, and pierce them a few times with a knife or fork. Place them on the oven rack with a cookie sheet on the rack below them to catch any drips. Roast for about 45 minutes or until soft and tender. Cool almost completely, and chop into small bites.

3. While the sweet potatoes are roasting, heat a skillet over medium heat and add the coconut oil. Saute the sausage with the shallots, sage, and paprika just until the sausage is no longer pink, crumbling the sausage with a spoon.

4. Stir in the kale, cover and cook until the kale starts to wilt, about 3 minutes. Toss the sweet potatoes and quinoa together with the kale mixture, and season with salt and pepper. Cook together in the skillet for about a minute and serve warm.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Cooking time 20 minutes

 

 

 

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