Whether you’re looking for an easy sheet pan dinner or a healthy breakfast idea, this Maple Roasted Sweet Potato Sausage Hash fits the bill.
Many people have horror stories about their college roommates. My story is completely the opposite. Christina and I were placed together randomly our freshman year, and despite our awkwardness (or maybe because of it), we hit it off almost immediately. We lived together all four years of college, and she remains one of my greatest friends and biggest supporters. I’m pretty sure in the early days the only people who read my blog were my mom, my husband, and Christina. God bless her, she wasn’t daunted by camera phone pictures taken under florescent lighting. Truth be told I didn’t realize what a faithful blog evangelist Christina was until I went to her 30th birthday party this past weekend. Several people came up to me to tell me how much they enjoy the blog, and they all specifically mentioned one recipe–this One Pot Kale, Sausage, and Sweet Potato Soup. Christina told me she’s made and shared it several times, and apparently the recipe has continued to spread from there. I always appreciate getting feedback on recipes, but what I loved most about these particular conversations is that several people told me they loved the recipe even though it sounded really weird at first.
That’s pretty much my entire goal in life, folks. Surprising you with weird stuff that tastes darn good. On that note, let’s talk about another sweet and savory recipe I’ve fallen in love with: Maple Roasted Sweet Potato Hash.
Here, the combination of sweet potatoes and sausage gets a little refresher with apple chicken sausage, sweet bell peppers, and a fried egg. I’ll admit, this recipe really started as glorified leftovers. We have Maple Roasted Sweet Potatoes about once a week. They’re quick, healthy, delicious, and the whole family loves them. I usually make enough so I can have the leftovers in the morning with a runny egg. Yes, I am in the camp that believes nearly everything can be improved with a fried egg. REALLY.
Well, one thing led to another, and soon I was taking my breakfast leftovers, tossing in some chicken sausage and bell peppers, and calling it dinner. This is a really easy and good-for-you sheet pan recipe. Loaded with protein and satisfying sweet potatoes, this is a dish you can make for any meal of the day. When I’m making it for dinner, I like to amp up the savory aspects of the sweet potatoes by subbing smoked paprika for the usual cinnamon and adding Nielsen Massey pure vanilla extract for an extra depth of flavor. I find focusing on quality of ingredients makes a big difference in healthy recipes like this one. A touch of paprika or hint of vanilla can really elevate a simple meal like this one, without adding any calories or fat.
The potatoes, bell pepper, and sausage are all bathed in the same sweet and smoky maple glaze before roasting. You will likely pull this pan o’goodness out of the oven and think “Welp, dinner is served.” That certainly wouldn’t be the worst idea, but the real icing on top of this proverbial cake is a runny egg yolk dripping over the sweet potatoes and coating the sausages in its rich, silky sauce. This is what pulls it all together, bringing all these strange, wonderful ingredients together into one heck of a meal.
- 3 large sweet potatoes, chopped into ½ inch pieces
- 1 yellow or orange bell pepper, chopped
- 1 package apple chicken sausages, cut into thick slices
- 1½ Tablespoons coconut oil
- 3 Tablespoons real maple syrup
- 1 teaspoon Nielsen Massey pure vanilla extract
- 1 teaspoon smoked paprika
- Salt and pepper
- 4 eggs
- Preheat the oven to 425 degrees. In a bowl, mix together the coconut oil, maple syrup, and vanilla extract. Place the sweet potatoes on a baking sheet and toss with all but ½ Tablespoon of the oil mixture. Roast the sweet potatoes for 15 minutes.
- Remove the sweet potatoes from the oven, then add the bell peppers, chicken sausage, and remaining oil mixture. Sprinkle everything with the smoked paprika, and season with salt and pepper. Stir together well. Return to the oven and continue to roast for another 15-20 minutes. or until sausages are browned and sweet potatoes are soft and a bit crisp on the edges.
- For the fried eggs, add enough olive oil to a small non stick pan to coat the surface. Heat over medium high heat. Crack the eggs, one or two at a time, into the oil. Reduce the heat to medium. Cook until the bottom is cooked and edges are a bit browned. Flip, cook for an additional 20-30 seconds for an over easy egg or more for medium or hard cooked egg. Serve the eggs with the sweet potato mixture.
This post is sponsored by Nielsen Massey. As always, all opinions are my own. Thanks for supporting the brands who help keep NeighborFood afloat!