This Sausage Sweet Potato Skillet with Brown Butter Sage Sauce is a one-pan wonder, perfect for busy weeknights. With tender sweet potatoes, hearty white beans, nutrient-packed kale, and juicy chicken sausage, it’s a complete meal that feels fancy but is actually really quick and easy. The brown butter sage sauce takes this simple dish to another level with it’s earthy, nutty flavor!
Ever since getting back from vacation, I’ve noticed myself really leaning into the easy yet effective meals. It hasn’t even been a conscious decision, but I’m kinda loving it. How satisfying is it to make a meal that’s super quick and easy but also packs a flavor and nutrient punch!? I feel so accomplished when that happens lol. So here’s another one of those easy weeknight dinners for ya!
This sausage sweet potato skillet with brown butter sage sauce is unlike anything I’ve ever seen on the internet before. It marries rich chicken sausage with tender sweet potato, creamy white beans, vibrant kale and an addicting nutty brown butter sage sauce. I hope that doesn’t sound rogue, complicated or confusing because it’s honestly the exact opposite. Have faith in me and try this recipe because you are going to be hooked!
If you need further convincing, let me tell ya that this white bean sausage sweet potato skillet is made in one pan, takes just over 30 minutes, is nutritionally balanced and also gluten and grain free! It’s perfect for an easy yet healthy dinner after a busy work day, but lowkey would also taste DELISH served with some runny eggs as a savory breakfast option! Oh, and since it’s amazing both hot and cold, it’s also perfect for a meal prep lunch option if you don’t have access to a microwave.
Why You’ll Love this White Bean Sausage Sweet Potato Skillet
- It’s weeknight dinner friendly because it’s made in one pan in just 35 minutes!
- This is a balanced meal with protein, fat, fiber, carbs and color.
- It’s a fun and unique recipe to make when you’re bored of your usual dinners.
- The brown butter sage sauce is a simple way to add a ton of flavor!
- It’s naturally gluten free and grain free.
What You Need to Make this Sausage Sweet Potato Skillet with Brown Butter Sage Sauce
For the Sausage Sweet Potato Skillet:
- Olive Oil: You’ll need a bit of olive or avocado oil to sauté the sweet potato and onion.
- Sweet Potato: Make sure to peel it and cut it into very small cubes (about 1/2″) so that they cook quick enough!
- Yellow Onion: 1 small yellow onion, finely diced.
- Garlic: 3 large cloves, minced.
- Mild Italian Chicken Sausage: This recipe calls for the RAW kind, not the pre-cooked links. If you can find it in brick-form, great! Otherwise, just buy raw links and remove the casings before using. Feel free to use spicy if you prefer.
- Water or Broth: Just a bit of water or both to deglaze the pan.
- Cannellini Beans: I love the texture, volume and nutrients that some white beans provide to this sausage sweet potato skillet!
- Kale: Round out this meal with some veggies! I prefer normal curly kale here, not lacinato (dino) kale.
- Dried Parsley, Dried Thyme, Kosher Salt & Black Pepper: These simple seasonings go a long way in addition to the flavor from the chicken sausage and the brown butter sage sauce.
For the Brown Butter Sage Sauce:
- Butter: Feel free to use either salted or unsalted. If using unsalted, be sure to add a bit of salt after browning it.
- Fresh Sage: Don’t skip this or substitute dried!! The fresh sage will infuse into the brown butter and add so much flavor.
How To Make this Sausage Sweet Potato Skillet with Brown Butter Sage Sauce
Prepare the Brown Butter Sage Sauce:
First, bring a large pan to medium heat. Then, add cubed butter. Swirl the butter around in the pan to let it melt evenly. Once fully melted, stir constantly until the butter has browned (about 3 minutes). Then, add in the chopped sage and allow it to crisp up for about 30 more seconds. If you’re using unsalted butter, be sure to season it with some salt at the end. Immediately pour brown butter into a bowl to stop it from cooking. Set aside.
Sauté Sweet Potato, Onion & Garlic:
Next, return the pan to medium heat. Then, add oil. Once hot, add in the sweet potato and onion. Season with kosher salt. Sauté, stirring occasionally, for about 5 minutes. Add in garlic and cook for 30 more seconds.
Brown the Chicken Sausage:
Push the sweet potato mixture to the edges of the pan. In the middle of the pan, add the chicken sausage. Use your spatula to break it apart into small pieces. Continue cooking until mostly browned through (about 4-5 minutes).
Deglaze Pan, Add in Remaining Ingredients:
Mix the sausage in with the sweet potato. Then, deglaze the pan with water (or broth), scraping up all the browned bits at the bottom. Next, add in the white beans, dried parsley, dried thyme, salt & pepper and kale. Stir to combine.
Toss with Brown Butter Sage Sauce & Enjoy:
Finally, add in the reserved brown butter sage sauce and stir to combine. Give it one more taste and adjust the amount of salt & pepper as needed. Optionally, top it with some grated parmesan and enjoy!
How Do I Know When the Brown Butter is Ready?
Making brown butter may seem intimidating but I promise it’s actually really easy! The key is to keep a close eye on it the whole time, as the process moves pretty quick especially when you’re making it in a large pan like this recipe calls for. The nuttiness of brown butter truly takes it to another level!
Firstly, the process is made easier if you use a light-colored pan like stainless steel so that you can clearly see the color of the butter. Secondly, it’s important to cut your stick of butter into chunks so that it melts more evenly. Then, swirl it around in the pan – this also helps with even melting. Once the butter has fully melted, you’ll want to stir constantly with a rubber spatula (or whisk).
The butter will go through several stages before it turns brown. It’ll have big bubbles on top, then become foamy and frothy, and finally some of the bubbles will subside and you’ll see a brown sediment at the bottom of the pan.
When you see this brown sediment and smell a strong nutty scent…that’s when you know the brown butter is done. For me, this typically takes 3-4 minutes in a large pan. Immediately transfer the brown butter to a bowl, scraping up all the browned bits, so that it doesn’t keep cooking and burn. That’s all there is to it!
Can I Make this Dairy Free?
The only dairy-containing ingredient in this sausage sweet potato skillet is of course, the butter for the brown butter sage sauce. Many vegan butters won’t brown the same as normal butter, so the answer is yes but choose the brand wisely. I’ve heard good things about Earth Balance and Violife. Please let me know in the comments below if you have any luck!
Can I Use Ground Turkey or Chicken instead of Chicken Sausage?
For the best flavor, I definitely recommend using mild (or spicy) italian chicken sausage. It’s richer (more fatty) and infused with flavor. However, in a pinch you can substitute ground turkey or chicken but expect it to be less flavorful. I would even consider adding in some italian seasoning to compensate for it! And of course, you can always substitute an equal amount of normal pork sausage.
How Should I Store Leftover Sausage Sweet Potato Skillet?
This sausage sweet potato skillet with brown butter sage sauce makes for great leftovers as it tastes delicious eaten both hot and cold! I find that the flavor of the brown butter sage sauce is even more prominent when it’s cold actually. Simply allow it to cool down, then transfer it to an airtight container and store in the fridge for up to 4 days. Re-heat in the microwave until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Sausage Recipes?
- Creamy Mushroom and Spinach Pasta
- Sheet Pan Sausage & Gnocchi Bake with Apple Cider Glaze
- Creamy Butternut Squash Feta Pasta
- Marry Me Chicken Sausage Skillet
- Tuscan Cottage Cheese and Egg Bake
- 15-Minute Healthy Jambalaya
Sausage Sweet Potato Skillet with Brown Butter Sage Sauce
Equipment
- large pan with lid
- spatula
- medium bowl
Ingredients
For the Brown Butter Sage Sauce:
- 5 tbsp butter cubed
- 10 large sage leaves roughly chopped
For the Sausage Sweet Potato Skillet:
- 1 tbsp olive oil or avocado oil
- 1 medium sweet potato (12oz), peeled & cut into ½" cubes
- 1 small yellow onion finely diced
- 3 large garlic cloves minced
- 1 lb raw mild italian chicken sausage casings removed*
- ⅓ cup water or broth
- 1 can cannellini beans (15oz), drained & rinsed
- 4 oz chopped kale (about 4 packed cups)
- 1 tsp dried thyme
- 1 tsp dried parsley
- kosher salt & black pepper to taste
Instructions
- First, bring a large pan to medium heat. Then, add cubed butter. Swirl the butter around in the pan to let it melt evenly. Once fully melted, stir constantly until the butter has browned (about 3 minutes). Then, add in the chopped sage and allow it to crisp up for about 30 more seconds. If you're using unsalted butter, be sure to season it with some salt at the end. Immediately pour brown butter into a bowl to stop it from cooking. Set aside.5 tbsp butter, 10 large sage leaves
- Return the pan to medium heat. Then, add oil. Once hot, add in the sweet potato and onion. Season with kosher salt. Sauté, stirring occasionally, for about 5 minutes. Add in garlic and cook for 30 more seconds.1 tbsp olive oil, 1 medium sweet potato, 1 small yellow onion, 3 large garlic cloves
- Push the sweet potato mixture to the edges of the pan. In the middle of the pan, add the chicken sausage. Use your spatula to break it apart into small pieces. Continue cooking until mostly browned through (about 4-5 minutes).1 lb raw mild italian chicken sausage
- Mix the sausage in with the sweet potato. Then, deglaze the pan with water (or broth), scraping up all the browned bits at the bottom. Next, add in the white beans, dried parsley, dried thyme, salt & pepper and kale. Stir to combine.⅓ cup water, 1 can cannellini beans, 4 oz chopped kale, 1 tsp dried thyme, 1 tsp dried parsley, kosher salt & black pepper
- Reduce heat to low and cover the pan with a lid. Allow it to cook for 5-6 more minutes, or until the kale has wilted down and turned a brighter green color and the sweet potato is tender.
- Finally, add in the reserved brown butter sage sauce and stir to combine. Give it one more taste and adjust the amount of salt & pepper as needed. Optionally, top it with some grated parmesan and enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
The flavors in this are so good! My 6 month old enjoyed it too & I love meals she can eat part of so I don’t have to make separate dishes.
Ahh what a win!! Thank you Gill 🙂
Fantastic recipe – love how all of the flavors come together when you pour the browned butter sauce over the top. Thanks for a delicious addition to our rotation!
Thank you so much!!