While my husband “hates” fish, he will only eat it if it is served with “his” homemade tartar sauce. I firmly believe that the capers are the key.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon vegetable oil
- ½ pound bulk Italian sausage
- 2 red bell peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (8 ounce) jar chunky salsa
- 1 teaspoon ground cumin
- salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
- Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
- Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
- Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 10 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 936 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
After reading all the reviews, I decided to make this. First thing I did was cut the potatoes into bite-size pieces, coated with olive oil and roasted on 425 for 20 minutes. When I removed them, I sprinkled a little brown sugar on them. I cut my Italian sausages into bite-size pieces as well and fried them. I set them aside. I sautéed the onion, garlic, red and orange peppers. Then added the sausage and potatoes back into the pan with 1/2 can of black beans and warmed salsa. I added some ginger powder, salt and pepper, cumin, and Sazon seasoning. It turned out delicious! I served with rice.
I have made this many times and it’s delicious I will usually have enough left over for 2 or 3 more meals tastes better the next day. I have added mushroom and other left overs in my fridge before. I use 1lb bulk sausage as I don’t want to have unused meat and 16oz jar of medium salsa. Recommend this dish very easy.
Made this tonight, turned out great. Great flavours. Only issue was the so called mild sausages were a bit too hot for my wife. Next time I’ll use honey garlic sausages
Pretty tasty! I roasted the sweet potatoes, but otherwise followed the recipe as is. Next time I will use more sausage and less onion.
I made this recipe with boiling the potatoes and it was ok but I didn’t like the consistency. The next time I made it I roasted the potatoes (tossed with 3/4 tsp salt, 1 TBS olive oil and 1TBS brown sugar and baked at 425 for 30 min, flipping every 10 minutes.) The taste and consistency was much improved!
I liked this but I thought I would like it even more. I think maybe it’s because salsa tastes a little weird with sweet potatoes. I served it over brown rice.
Good stuff.
So, this was such an odd combination of flavors, but it was still good. I sliced the hot Italian sausages and cooked them separately trying to keep a portion veg friendly. I used leeks for the onions because they needed to be used. Per reviews saying the salsa was an odd mix, I used a sweet corn salsa, but added a bit of cayenne pepper to keep the heat factor. Added the sausage to half, topped all with chopped cilantro and white onion….then had shredded cheddar cheese and sour cream on the side, which was a good addition. Contrary to Mom’s starch teaching, I served it over rice…per reviews…and it was a hit! Afterwards I remember I wanted to add black beans, but I’ll save that for next time! Thank you for a cool, unique dinner!
Made this in a in about 30 minutes plus. Great taste. I did substitute green beans for the sweet potato. My picky eater loved this for dinner.
We loved this – just want see regular pork sausage and it made a wonderful fast dinner. The salsa really makes it – I used Pace brand. Leftovers were excellent with eggs for breakfast.
This recipe doesn’t sound appetizing at all. But, based on the reviews, I made it. It was delicious! My husband went back for seconds and said he’d like to have it again.
I added mushrooms only because, like bacon, I believe mushrooms can be “a Food transformer”! But, I must say, even without the mushrooms this recipe is a keeper!
Excellent. Be prepared for a lot of chopping. I used Aidele’s Italian Link sausage. Cooked as directed on package and then sliced. Be careful not to over cook sweet potato. May use more than 8 oz of chunky salsa, so the dish is not too dry. A nice blend of flavors.
This was delightfully tasty, and my husband loved it so much and it’s so easy, that I’ve made it several times. Thanks a lot.
Didn’t change a thing! So yummy! My kids insisted the little that was left went home with them!
Very good! I saute the onions and sausage, then add the sweet potatoes. When the sweet potatoes are tender, I add the peppers and salsa. Truly one-pan! Today I used chili-seasoned tomato sauce in place of the salsa, and added a few black beans. A versatile, forgiving, tasty, pantry-friendly, and healthy recipe. (I use turkey Italian sausage.) Who could ask for more?!
This was pretty good as written. However the sweet potato was overcooked even at 10 minutes. The addition of some fennel flavor in some form would be good.
I didn’t find that the tastes went together well. Sweet potato overpowered all other flavours
I enjoyed this dish. Lots of healthy ingredients and pretty quick to make from start to finish. * I will say, I did not like it with the salsa * I will make it again but use something else to tie it all together. It gave it a weird taste in my opinion.
I love this recipe!! I serve it over brown rice with garlic bread. Even the kids love it!
I had everything but salsa. so I diced up a tomato and squeezed a lime onto it. Fantastic! Love the sweet potato ,instead of my usual egg noodles.