Sweet Potato and Chicken Sausage Skillet
I love a simple skillet meal. Who wants to wash a bunch of pots and pans? Not me.
This is also a balanced meal with protein (chicken sausage), fat (ghee), and carbs (veggies/sweet potatoes). So you’ll feel full and satisfied, and this is a great one for leftovers for lunch the next day! Or you can even add eggs to this and make a delicious brunch out of it!
Start by heating some ghee (or your oil of choice) in a skillet.
Ghee is a clarified form of butter that’s been popular in Indian and Southeast Asian cooking for thousands of years. It has a buttery flavor, but it’s made by heating butter, which separates liquid butterfat from the milk solids. Ghee has less lactose than butter. There are some great health benefits to cooking with ghee- low lactose, fights inflammation, contains vitamin a, e and k2. Ghee has a higher smoke point compared to butter, so it doesn’t burn as quickly.
Chop 2 medium sweet potatoes into small cubes, and dice one medium onion. Cook together in the heated ghee. Season with salt, pepper, cinnamon and a little seasoned salt (Or a beautiful briny sea seasoning for a cleaner option
While the potatoes cook, chop chicken sausage and sauté in a separate skillet until browned, and set aside. I love the Aidells brand chicken sausage!
Next, chop zucchini and squash (or any veggies that sounds good to you! This is your journey and your food!). Sometimes I throw in a bell pepper.
After the potatoes are soft (cover the skillet to cook potatoes faster), add the veggies. You might need to add a little more ghee at this point if the potatoes are drying or burning,
Cook and stir until veggies are done. Add the chicken sausage and spinach, Stir until spinach is soft but not wilted. Top with cilantro and cheese!
And if you really want to impress your friends, turn this into brunch!
Scoop little spaces in your skillet, and crack eggs into those little spaces. Cover, and let cook until eggs are soft poached! You can also pop the whole skillet into the oven until eggs are done. It’s delish!
Sweet Potato and Chicken Sausage Skillet
*2 tbs ghee
*2 medium sweet potatoes
*1 medium onion
*sea salt, pepper, cinnamon, seasoned salt
*12 oz package of chicken sausage (I love Aidells)
*3 zucchini
*3 squash
*2 big handfuls of spinach
*cilantro
*cheese (I recommend feta or cheddar)
*Eggs if you are making this into brunch!
Heat ghee in a skillet. Dice onion, and chop sweet potatoes into small cubes,
Cook sweet potatoes and onion in ghee until soft. Season with sea salt, cinnamon, seasoned salt. Cover the skillet to cook faster.
While potatoes cook, chop zucchini and squash. (Or whatever veggies sound good to you!)
Once your potatoes are soft, add veggies. You might need to add a little more ghee if potatoes are getting dry or burning on the bottom of the skillet.
Cook and stir until veggies are done. Add sautéed chicken sausage and spinach and cook until spinach is soft.
Serve in bowls and top with cilantro and cheese!
**To make this into brunch, crack eggs into skillet and cover until eggs are soft poached (Or place the skillet in the oven until eggs are done),
ENJOY!
