Ingredients
- 1/2 lb. cubed smoked sausage
- 1 1/2 medium sweet potato cubed (2 cups)
- 1 tsp. dried rosemary
- 1 tsp. sweet paprika
- 1 tsp. coarse black pepper
- 1 cup water
- 1 tbsp. olive or canola oil
- 1/2 cup chopped green onion bottoms
- 1 pinch of salt
- – Sweet and Sour Sauce –
- 1/4 cup balsamic vinegar
- 1 tbsp. pineapple ghost pepper jelly
Directions
- Peel and rinse sweet potato. Using aggression and a sharp knife (haha), cut sweet potato in half, then into thirds before dicing into small cubes. 2.
- Clean green onion stems and bulb bottoms well under running water and then cut off rooted ends (can be replanted). Thinly cut ends up to where the stem turns green.
- Add oil and onion to a large skillet over medium heat. Cook for 2 minutes then add sweet potato. Add 1/2 cup of water . Add paprika, pepper and rosemary and mix well. Let cook for 6 minutes, shaking the skillet or stirring occasionally.
- Cut sausage in half longwise, then in half again to make cubing the sausage easier.
- Add potatoes and onion to a small bowl and place sausage in same skillet with 1/4 cup of water and let sausage cook for 3-5 minutes until water evaporates. Add potatoes back in and if potatoes are undercooked (still hard) add a splash of water.
- In the bowl from the potatoes, add balsamic vinegar and jelly and mix well with a fork until blended. Add to sausage and potato mix and stir well. Cook for 3 minutes until liquid evaporates and remove from heat. Add a pinch of salt it desired.
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