Print

Smoked Sausage and Sweet Potato Skillet

This skillet is a weeknight workhorse. Cubed sweet potato and onion cook under a lid until tender, then meet seared sausage, crispy bacon, and a glaze that turns everything glossy and stick-to-your-ribs. Serve this skillet over rice and alongside a green salad.

We relied on Schwab’s Oklahoma Smoked Sausage to anchor this dish with deep hickory smokiness and a peppery snap. Diced Braum’s bacon renders down for salt, crunch, and the flavor that pulls everything together. Scissortail Farms oregano gets scattered over the top for a fresh, herbal lift. The backbone of the glaze is the golden-sweet Roark Acres Okie Honey. This recipe serves 4 as a hearty main

Ingredients

  • 1 pound Schwab’s Authentic Oklahoma Smoked Sausage, sliced into rounds
  • 4 slices Braum’s bacon, diced
  • 1 large sweet potato, peeled and cut into half-inch cubes
  • 1 medium sweet onion, sliced
  • 2 tablespoons Roark Acres Okie Honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh Scissortail Farms oregano, chopped

Dice the bacon and cook it in a large skillet over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.

Add the sausage rounds to the same skillet and sear until browned on the cut sides, about 3 to 4 minutes. Remove and set aside with the bacon.

Add the onion to the skillet and cook until softened, about 4 minutes.

Add the sweet potato, season with salt, cover, and cook for 8 to 10 minutes, stirring occasionally, until fork-tender. Meanwhile, whisk together the honey, apple cider vinegar, Dijon mustard, smoked paprika, and black pepper in a small bowl.

Return the sausage and bacon to the skillet. Pour in the honey mixture and toss to coat. Let everything bubble together for 1 to 2 minutes, until the glaze thickens and the flavors marry, clinging to the sausage and sweet potato.

Remove from heat and scatter the oregano over the top. Serve in the skillet for a rustic feel or plate with sides.

TIPS:

  • Cut the sweet potato small and uniform so it cooks through in the same time as the onion.
  • To double, use a 12-inch or larger skillet and sear the sausage and bacon in batches so they brown instead of steam. Check the sweet potato for fork-tenderness rather than going by the clock, since a fuller pan may need a few extra minutes.
  • Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat so the sausage and bacon re-crisp.

Find it online: https://www.miocoalition.com/recipes/smoked-sausage-and-sweet-potato-skillet/