Sweet Potato Sausage Skewers

Sweet Potato Sausage Skewers could be just the gluten free recipe you've been looking for. One serving contains 68 calories, 4g of protein, and 4g of fat. This recipe serves 16 and costs 38 cents per serving. 8 people were glad they tried this recipe. A mixture of plain greek yogurt, kosher salt, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by The Law Students Wife. With a spoonacular score of 29%, this dish is not so spectacular. Similar recipes include Sweet Potato and Sausage Stew: End World Hunger One Sweet Potato at a Time, Lorraine Wallace's Skewers of Sage Chicken with Sweet Italian Sausage, and Smoked Sausage, Fig and Manchego Skewers plus Win a $100 Visa Gift Card from Johnsonville Sausage.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place rack in the upper third of your oven and preheat oven to 425 degrees F. Line a large baking skeet 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 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.

 

Step by step:

1. Place rack in the upper third of your oven and preheat oven to 425 degrees F. Line a large baking skeet with parchment paper or a silicone mat. Set aside.

2. 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 dipping sauce. Set aside.

3. Heat the remaining teaspoon of olive oil a large skillet over medium heat.

4. 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.

5. Serve skewers warm or at room temperature with the Dijon dipping sauce.

Nutrition Information:

covered percent of daily need