Andouille and Sweet Potato Savory Bake
A hearty Cajun twist using diced andouille sausage and bell peppers mixed with sweet potato chunks.
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Ingredients
- 1 pound Andouille sausage, 1/2-inch rounds
- 2 pounds Sweet potatoes, peeled and 1-inch cubed
- 1 large Green bell pepper, diced
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery stalks, diced (the 'Holy Trinity')
- 4 cloves Garlic cloves, minced
- 1 tablespoon Smoked paprika
- 1/2 teaspoon Cayenne pepper
- 1 tablespoon Fresh thyme leaves
- 1/2 cup Chicken stock
- 3 tablespoons Extra virgin olive oil
- 1/4 cup Sliced green onions for garnish(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large heavy-duty roasting pan or cast-iron skillet.
- 2
In a large mixing bowl, toss the cubed sweet potatoes with two tablespoons of olive oil, smoked paprika, cayenne, salt, and pepper until evenly coated.
- 3
Spread the seasoned sweet potatoes in a single layer in the pan and roast for 15 minutes to initiate the softening of the starches.
- 4
While potatoes roast, heat the remaining oil in a skillet over medium-high heat and sear the andouille sausage rounds until deeply browned and the fat begins to render.
- 5
Add the 'Holy Trinity' (onion, bell pepper, and celery) to the sausage skillet, sautéing for 5-7 minutes until the vegetables are translucent and slightly caramelized.
- 6
Stir in the minced garlic and fresh thyme, cooking for just 60 seconds until fragrant, then deglaze the skillet with the chicken stock, scraping up all the brown bits (fond).
- 7
Remove the roasting pan from the oven, add the sausage and vegetable mixture to the sweet potatoes, and toss thoroughly to combine.
- 8
Return the pan to the oven and bake for an additional 20-25 minutes until the sweet potatoes are fork-tender and the edges are crispy, then garnish with green onions before serving.
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