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


  1. Use 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.
  2. Cook the bacon, sausage and onion in the olive oil over medium high heat until bacon begins to crisp and sausage is cooked.
  3. Add 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.
  4. Stir 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.

Printable Recipe Card

About Sweet Potato & Sausage Stew

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

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