Sweet Potatoes With Sausage And Peppers Recipes

Steps:

• Preheat oven to 400°. Place the potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over pan, leaving room for the sausage. Add sausage to pan., Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with fresh thyme before serving.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Steps:

• In a large microwave-safe bowl, combine potatoes, 1 tablespoon oil and salt. Microwave, covered, on high for 6-8 minutes or until tender, stirring every 2 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon., In same skillet, heat remaining oil over medium-low heat. Add apple and carrot; cook, covered, 5-7 minutes or until carrot is just tender, stirring occasionally. Return sausage to pan. Stir in sweet potatoes and seasonings; cook, covered, 10-12 minutes or until carrot is tender.

Steps:

• Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.