Ingredients

The following ingredients have 6 Servings
  • 3 large sweet potatoes (scrubbed and patted dry, diced into 1/2" pieces)
  • 3-4 tablespoons olive oil
  • 1 teaspoon kosher salt (plus 1/2 teaspoon divided)
  • 1/2 teaspoon freshly ground black pepper (plus 1/4 teaspoon divided)
  • 1 lb breakfast sausage (I used a spicy variety)
  • 1 large sweet yellow onion
  • 2 large bell peppers (I used an orange and a green pepper)
  • 2-3 cups baby spinach

Instruction

  • Preheat the oven to 425 degrees. Place the potatoes in a large mixing bowl and drizzle generously with oil, using your hands, toss the potatoes thoroughly to coat. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and toss again. Spread the potatoes across a silpat lined baking sheet (if you do not have a silpat mat, generously grease the baking sheet with oil). Roast for 30 minutes, stir with a spatula and then return to the oven. Roast another 15-25 minutes and then remove from the oven. Stir again with a spatula.
  • During the last 20 minutes while the potatoes are roasting, start cooking and crumbling the sausage in a large skillet over medium high heat. Once the sausage is finished, add the onions and cook for a few minutes until they are tender. Add the peppers and season with the remaining salt and pepper. Continue tossing and cooking for 4-5 minutes.
  • When the peppers are slightly tender and still a bit crisp, remove from the heat. Add the cooked potatoes and toss to combine. Add the spinach and toss for 1-2 minutes until it begins to wilt. Serve immediately. Enjoy!