Sweet Potato & Sausage Stew

Susan Feliciano


This is an unusual combination, but my family really loved it and it became a "comfort food" overnight. The FRESH rosemary makes the difference. I haven't tried the recipe with dried rosemary. I had bought some fresh at the store recently and decided to try new things using it; that's how this recipe was born.

★★★★★ 1 vote
25 Min
35 Min
Stove Top


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2 large
sweet potatoes, fresh
4 slice
bacon, chopped
8 oz
turkey breakfast sausage, crumbled
1 medium
onion, chopped
2 Tbsp
olive oil
2 Tbsp
3/4 tsp
1/2 tsp
2 clove
garlic, minced
1 Tbsp
fresh rosemary, finely chopped
1 1/2 c
chicken or vegetable stock

How to Make Sweet Potato & Sausage Stew


  • 1Use a very large skillet. Peel and dice the sweet potatoes (about 1/2-inch dice). Chop the bacon and crumble the sausage. Dice the onion and mince the garlic.
  • 2Cook the bacon, sausage and onion in the olive oil over medium high heat until bacon begins to crisp and sausage is cooked.
  • 3Add the butter and the sweet potatoes. Saute the sweet potatoes until they are slightly browned in the butter, but do not let the butter get too brown or burn.
  • 4Stir in the salt, pepper, garlic, rosemary, and chicken stock. Combine well, cover, and simmer about 15-20 minutes or until sweet potatoes are done to your liking. Taste for seasoning before serving.

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About Sweet Potato & Sausage Stew

Course/Dish: Turkey Soups, Pork
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Diabetic

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