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Honey-garlic sausage with sweet potatoes is total cozy food and super easy to whip up when you want something hearty. My crew can't wait to dig in when this shows up, and I turn to it on crazy weeknights when I want dinner loaded with flavor and quick on the table.
My kiddos started calling this our 'sweet sausage supper,' and now we can't stop making it every fall and winter. The combo of honey and garlic never fails to get some big smiles at the table.
Tasty Ingredients
- Fresh parsley: Chopped up for a pretty top and a burst of flavor
- Salt and pepper: Add as you go and try fresh cracked pepper for more zip
- Paprika: Brings a warm, smoky note—Spanish or smoked versions add even more
- Olive oil: Extra virgin is fruity and makes everything extra nice
- Soy sauce or tamari (for gluten free): Sticky, salty kick that's hard to beat
- Garlic: Go for plump, firm bulbs—you want fresh grating for zip
- Honey: Pick a clean, golden one for smooth drizzle and sweet notes
- Sweet potatoes: Look for sturdy, big ones with smooth skin for easy cutting
- Sausage: Italian or chicken style, preferably lots of herbs and not stuffed with fillers
Simple How-To
- Finish and Serve:
- Top everything with some parsley for that vibrant pop. Scoop right from the pan so it feels homey and relaxed.
- Brew the Sauce:
- Mix up your honey, chopped garlic, soy sauce, paprika, salt, and pepper in a bowl. Stir it up until glossy and you can smell that garlicky sweetness.
- Drop in Sweet Potatoes:
- Add in the sweet potato cubes, swirl them so they're soaked in sausage juices, and keep them going for five more minutes. You want the edges to get browned and yum.
- Heat the Sausage:
- Splash olive oil in your biggest skillet and turn on medium heat. Slice or crumble sausage, cook for at least five minutes so it browns all around. Wait for that deep, golden color, but don’t let them burn!
- Veggie Prep:
- Tackle the sweet potatoes first. Peel 'em, then chop into chunky cubes (the bigger size keeps 'em from getting mushy).
- Sauce It and Simmer:
- Pour sauce all over. Stir to coat it all, lower the heat, put the cover on, and let everything bubble for about ten minutes. Check that the sweet potatoes are fork-tender and the sauce’s thick and shiny.
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I love when the smell of honey and fresh garlic hits the pan—it always feels like a warm evening in my kitchen while everyone shares stories. My daughter loves tossing on the parsley herself, and she beams like a mini chef.
How to Store Leftovers
Let the leftovers cool down all the way before popping them into a tight-lidded container for the fridge. This keeps things from drying out. For long storage, freeze in portions for up to two months. Lay flat in freezer bags—it thaws way faster. To heat up, just toss everything on the stove with a splash of water or broth so the sauce comes back to life.
Swaps and Substitutions
If you want to change up the meat, turkey or veggie sausage works great. Don't sweat it if you only have butternut squash—just chop and use instead of sweet potato. Prefer things less sweet? Cut back on the honey. If you want more zing, splash in some apple cider vinegar.
Serving Ideas
Spoon the sausage and sweet potato mix over rice or fluffy couscous if you're hungry for more. Want something green? Pair with wilted spinach or kale on the side. I sometimes squeeze fresh lemon at the end for a kick that makes everything fresh.
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History and Traditions
Mixing sweet and savory sausage with sweet potatoes comes from a blend of Southern American and old European flavors. In Italy and some American towns, it’s common to marry spicy sausage and sweet potatoes for that hearty, rustic vibe. My grandma always made her own sausage and finished everything with garden parsley—it really made the meal feel special.
FAQs About the Recipe
- → Are other sausage types fine here?
You bet! Chicken, Italian, or even turkey sausage work. Plant-based options are tasty too.
- → Need a way to skip gluten?
Just swap out the usual soy sauce for tamari. That keeps things gluten-free.
- → Can I get this ready in advance?
Sure thing. Make it ahead then pop it in your fridge for three days, or freeze it for up to two months if you want.
- → What else can I throw in instead of sweet potatoes?
Butternut squash is awesome here. You could toss in regular potatoes or carrots as well for something different.
- → What should I eat with this?
A crisp salad, some fluffy rice, or roasted veggies all match up nicely with this dish.