Sweet Potato Sausage Skewers
Some foods are best enjoyed from a stick: corn dogs; everything at the Minnesota state fair; club sandwiches; Sweet Potato Sausage Skewers.
My friend Maggie introduced me to this ridiculously simple, downright delectable appetizer a few weeks ago. Like their speared state-fair counterparts, Sweet Potato Sausage Skewers are strangely addictive and impossible to enjoy in moderation. Unlike state fair foods, they are healthy, which I’m interpreting as another excellent reason to help myself to a fourth.
This easy appetizer recipe begins with chunks of sweet potato that are roasted in salt, pepper, and brown sugar. They are lightly crispy, softly caramelized, and, as I quickly discovered, especially snackable. Be sure to make a few extra to top salads and to pop right into your mouth, potato-chip style.
To keep our sweet potato chunks company, we have plump, juicy pieces of seared andouille chicken sausage. I’m all about this particular chicken sausage for the recipe, because it’s healthy, flavorful, and the lightly spicy, smoky andouille-ness nicely balanced the sweet potato.
Now, food on a stick is fun, but we’re missing one key component for the ultimate skewer experience: the dunk. The final flavor punch for these Sweet Potato Sausage Skewers is a healthy two-ingredient dip made of Dijon mustard and Greek yogurt. It adds just the right amount of zip and takes all of 20 seconds to prepare.
Sweet Potato Sausage Skewers would be the perfect easy appetizer to add to your next game watch or your swanky New Year’s Eve party. Just add frilly toothpicks, and you are ready for a black tie event.
No way are these plump, healthy bites lasting until midnight.
Sweet Potato Sausage Skewers
- 2 medium sweet potatoes, - peeled and cut into 1-inch cubes
- 2 1/2 teaspoons olive oil - divided
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup plain Greek yogurt
- 1/4 cup Dijon mustard
- 12 ounces precooked Andouille chicken sausage, - about 4 links
- Place rack in the upper third of your oven and preheat oven to 425 degrees F. Line a large baking skeet with parchment paper or a silicone mat. Set aside.
- Place the sweet potatoes in a large bowl, then drizzle with 1 1/2 teaspoons olive oil and sprinkle with brown sugar, salt, and pepper. Toss until evenly coated. Arrange in a single layer on the prepared baking sheet, and bake for 20-25 minutes, until the sweet potatoes are fork tender, turning them once half-way through so that they cook evenly.
- Meanwhile, in a small bowl stir together the Greek yogurt and Dijon mustard to create dipping sauce. Set aside.
- Heat the remaining teaspoon of olive oil a large skillet over medium heat. Cut the sausages into 1-inch pieces. Once the skillet is hot, arrange the sausage pieces, cut sides down, in a single layer on the hot skillet. Sear on the cut side of each piece, crisping the exterior, then turn to crisp the other side.
- When sweet potatoes and sausages have finished cooking, assemble the skewers: Poke a toothpick through the center of a sweet potato piece, then a sausage piece, then transfer to a serving platter. Serve skewers warm or at room temperature with the Dijon dipping sauce.
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