Ingredients
Scale
- Chicken sausage (fully cooked) 1 lb, sliced
- Sweet potatoes 2 medium, cubed
- Honey 2 tablespoons
- Garlic 3 cloves, minced
- Olive oil 2 tablespoons
- Soy sauce 1 tablespoon
- Red pepper flakes 1/4 teaspoon (optional)
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Step 2: Roast the sweet potatoes for 20 minutes, flipping halfway through, until they are tender and slightly browned.
- Step 3: While the sweet potatoes are roasting, prepare the honey garlic sauce. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced chicken sausage and cook for about 5 minutes, until lightly browned.
- Step 4: Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
- Step 5: Stir in the honey, soy sauce, and red pepper flakes (if using). Bring the sauce to a simmer and cook for 2-3 minutes, allowing it to thicken slightly.
- Step 6: Add the roasted sweet potatoes to the skillet with the sausage and sauce. Toss to combine, ensuring the sweet potatoes are coated in the honey garlic glaze. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce.
- Serve this dish over a bed of fluffy quinoa or brown rice to soak up all that delicious honey garlic sauce.
- To prevent sticking, toss the sweet potatoes with a little cornstarch before roasting for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American