Sausage Sweet Potato Skillet with Brown Butter Sage Sauce
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!
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
*NOTE: For this recipe, we're using RAW not pre-cooked chicken sausage. You can usually find it in links at the meat counter of your grocery store, or some brands sell it pre-packaged. If you can find it ground up in a brick...that's even better! But if not, just remove the casings before using it.
Nutrition
Calories: 540kcal | Carbohydrates: 40g | Protein: 30g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1218mg | Potassium: 427mg | Fiber: 9g | Sugar: 7g | Vitamin A: 15346IU | Vitamin C: 31mg | Calcium: 180mg | Iron: 4mg