3 large sweet potatoes (about 2 pounds), peeled and cut into 1/2-inch pieces
1 pound bulk pork sausage
2 tablespoons olive oil or coconut oil
1 bell peppers (any color), chopped
8 cremini mushrooms, sliced
2 tart or tart-sweet apples, sliced (such as granny smith, honeycrisp)
1 red onion, chopped
2 cloves garlic, thinly sliced
2 teaspoons ground cumin
Salt and pepper
Preheat oven to 450. Toss sweet potatoes with half the oil, half the cumin and salt and pepper to taste. Place on a large baking sheet and roast for about 25-30 minutes until soft but not mushy and browning slightly.
In a large nonstick skillet, cook sausage over medium heat until browned and crumbly, about 10 minutes; transfer with a slotted spoon to paper towels to drain.
Heat the remaining oil in the skillet over medium-high heat. Add the apples, bell peppers, onion, mushroom and garlic and cook until softened, about 5 minutes. Add the sausage, remaining cumin and sweet potatoes and cook for 5 minutes more. Season to taste with salt and pepper
*** Initial thoughts: so far good, but still needs some work. Maybe chop the apples instead of slicing as it makes it easier to eat and get all flavors if everything is a bit smaller. More mushrooms. Made initially with luganega sausage - may want something with a little spicy kick such as andouille or hot italian.