Ingredients: |
Ingredients: 2 medium sweet potatoes, - peeled and cut into 1-inch cubes
2 1/2 teaspoons olive oil - divided
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup plain Greek yogurt
1/4 cup Dijon mustard
12 ounces precooked Andouille chicken sausage, - about 4 links
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Directions: |
Directions:Place rack in the upper third of your oven and preheat oven to 425 degrees F.
Line a large baking sheet with parchment paper or a silicone mat. Set aside.
Place the sweet potatoes in a large bowl, then drizzle with 1 1/2 teaspoons olive oil and sprinkle with brown sugar, salt, and pepper.
Toss until evenly coated.
Arrange in a single layer on the prepared baking sheet, and bake for 20-25 minutes, until the sweet potatoes are fork tender, turning them once half-way through so that they cook evenly.
Meanwhile, in a small bowl stir together the Greek yogurt and Dijon mustard to create a dipping sauce. Set aside.
Heat the remaining teaspoon of olive oil a large skillet over medium heat.
Cut the sausages into 1-inch pieces.
Once the skillet is hot, arrange the sausage pieces, cut sides down, in a single layer on the hot skillet.
Sear on the cut side of each piece, crisping the exterior, then turn to crisp the other side.
When sweet potatoes and sausages have finished cooking, assemble the skewers:
Poke a toothpick through the center of a sweet potato piece, then a sausage piece, then transfer to a serving platter.
Serve skewers warm or at room temperature with the Dijon dipping sauce. |
This recipe for Sweet Potato Sausage Skewers is from