Sausage and Sweet Potato Skillet

By cmschnettler

Ingredients

• 2 sweet potatoes
• 2 TB. coconut oil
• 1 lb. breakfast sausage (Lisa uses turkey breakfast sausage)
• 1/4 Cup PENZEYS AIR-DRIED SHALLOTS
• 1 garlic clove, crushed (or 1/4 tsp. PENZEYS MINCED GARLIC)
• 1/2 TB. fresh sage, chopped (or 1/2 tsp. WHOLE SAGE or 1/4 tsp. RUBBED SAGE)
• 1/2 tsp. HUNGARIAN-STYLE SWEET PAPRIKA
• 4 Cups Tuscan kale, ribs removed and thinly sliced
• 2 Cups cooked quinoa
• 1-2 TB. MURAL OF FLAVOR, to taste

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Preheat oven to 400°. Scrub the sweet potatoes and pierce a few times with a knife or fork. Place on the middle oven rack with a baking sheet on the rack below to catch any drips. Roast for about 45 minutes or until soft and tender. Cool almost completely and then chop into small pieces.

While the sweet potatoes roast, heat a skillet over medium heat. Add the coconut oil and heat until hot. Add the sausage, SHALLOTS, GARLIC, sage and PAPRIKA. Cook, stirring frequently, until the sausage is crumbled and no longer pink (if using links cook until done, let cool a bit, slice and toss back into pan). Stir in the kale, cover and cook until the kale starts to wilt, about 3 minutes. Add the sweet potatoes, cooked quinoa and MURAL OF FLAVOR. Cook for about 1 minute and then serve.