Monday, January 18, 2010

Maple Glazed Sweet Potato and Sausage

This is so yummy!  It's the perfect fall/winter dish.  And it's healthy!  A friend made it at a dinner once.  I was the only one that liked it.  So he gave me the recipe, the original recipe.  I've made it once before, but that was awhile ago, so I decided it was time to make it again.  And my family loved it.

I've decided that my friends that didn't like it, well, their taste buds are dead.

Maple Glazed Sweet Potato and Sausage
Prep Time:  17 minutes
Cook Time:  12 minutes
Serves 14 (small servings...)
2 large sweet potatoes, peeled and cut into 1/2 to 3/4" cubes
3 tbs butter
1 lb. smoked sausage, cut into 1/2" pieces
1 medium onion, halved crosswise and cut into thin wedges
1 large apple, peeled, cored, and diced
1/4 cup maple syrup
2 tbs packed brown sugar
1/2 tsp salt
1/4 tsp nutmeg (optional)
1/8 to 1/4 tsp cayenne

  1. Bring 1" water and 1/2 tsp salt to boil in dutch oven or large saucepan.  Add potatoes; return to boiling.  Cover and cook over medium heat 3 to 5 minutes, or until potatoes are fork-tender.  Drain well.
  2. Meanwhile, melt butter in large skillet over medium heat.  Add sausage, onion and apple.  Cook and stir 5 minutes.  Stir in maple syrup, brown sugar, salt, nutmeg and cayenne, mixing well.
  3. Stir in sweet potatoes, stirring to coat.  Cook over medium heat, stirring frequently, until lightly glazed.
Per serving:  163 cal; 3g fat; 7mg cholestrol; 146mg sodium; 32g carbohydrate; 2g protein; 4g fiber
WW: 3 pts.

-Looking back through the ingredients, I realized that I used 2 apples instead of 1.
-Substituted regular maple syrup with light/low sugar syrup.
-Subbed normal smoked sausage with Jennie-O turkey smoked sausage.  I quartered the sausages pieces.
-Have everything chopped before you start.  I got the potatoes going first, then started the rest.  The potatoes were more than fork-tender.
-Recipe says serves 14, but it's more like 7-8.

1 comment:

Anonymous said...

My husband and I fount the recipe a couple of years ago and love it too. It's become one of those meals that must be present at least twice during fall/winter.