Description
Sweet potatoes and chipotle chicken sausage make an easy delicious weeknight dinner or a unique and hearty breakfast.
Ingredients
- 2 whole Large Sweet Potatoes, Cut Into Bite Size Pieces
- 3 Tablespoons Olive Oil, Divided
- ½ teaspoons Kosher Salt, Plus More For Seasoning
- Fresh Black Pepper, For Seasoning
- 12 ounces, weight Chipotle Chicken Sausage (I Used Johnsonville)
- 1 whole Small Sweet Onion, Diced
- ½ teaspoons Smoked Paprika
- 6 whole Eggs
- 2 whole Green Onions, Chopped
- 1 Tablespoon Fresh Cilantro, Chopped
Preparation
Note: You will also need a 12″ cast iron skillet or another oven-safe skillet.
Start by preheating the oven to 375ºF. Place the sweet potatoes on a sheet pan and drizzle with 2 tablespoons of olive oil. Season them with kosher salt and pepper and roast the potatoes for 20-25 minutes.
While the potatoes are roasting, cut the sausage into small round slices. Heat the remaining tablespoon of olive oil in a 12″ cast iron skillet (or other oven-safe skillet). Cook the sausage for 2 minutes and add chopped onion, smoked paprika, and salt. Sauté 8-10 minutes, or until sausage is cooked through and onions are soft.
Remove potatoes from oven and add potatoes and any liquid that has accumulated on the pan to the skillet. Stir the potatoes into the sausage and onion mixture.
Increase the oven temperature to 400ºF. Make six wells in the skillet and crack 1 egg into each well. (Six eggs should easily feed four, but if making this for two people you can use 4 eggs instead.) Bake in the oven 8-10 minutes for runny yolks. Sprinkle green onions and cilantro over skillet after eggs are set.
