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Sweet Potato & Sausage Saute

February 7, 2011

With the disclaimer that I’m a dietitian and I love vegetables, even I occasionally (*cough* frequently *cough*) have veggies that hide in the back of the fridge or in a cabinet that I find after they’ve been there just a little too long.  I can never resist a good farmers’ market, or even a particularly colorful produce section.  End result: more vegetables than even a veggie-happy girl can eat on her own.   Sometimes they get tossed, which I hate doing, but most of the time they’re at least partially salvageable.

These sweet potatoes were really tempting as my local farmers’ market was winding down, but the last one ended up in it’s bucket under my counter a little longer than ideal.  This method of cooking perked it right up.  Everything gets nicely caramelized but stays moist from the steaming in broth.  This is also a great place to mix things up.  I’ve made this with and without the yellow squash, but any veggie combo would be great.  Try another root veggie or winter squash instead of the sweet potatoes, or fresh Brussels sprouts instead of the spinach.  You could easily make this veggie friendly by adding more veggies, skipping the sausage, and using vegetable broth instead of chicken broth.  The only essentials are the steaming and the Parmesan cheese at the end – the salty cheese is a perfect complement to the sweet potatoes.

 

1 small sweet potato, peeled & chopped

½ large onion, chopped

1 tsp olive oil

¼ cup chicken broth

3 small or 1 large yellow squash, chopped

2 big handfuls of spinach, chopped

2 cloves of garlic, minced

1 link turkey Italian sausage, chopped

Grated Parmesan cheese

 

1.       Sauté onion and sweet potato over medium low heat in olive oil until the onion turns clear.

2.       Add broth and cover until potatoes are tender.

3.       If the pan is dry, add another splash of chicken broth, then scrape up any brown bits.

4.       Add squash, spinach, garlic, and sausage.  Cook, stirring frequently until squash changes color, spinach wilts, and sausage is cooked through.

5.       Serve sprinkled with Parmesan.

Serves 1

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One Comment leave one →
  1. February 8, 2011 10:55 am

    I will be trying this vegetarian style, maybe I will add some Broccoli! Thanks for the wonderful recipe! =)

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