Brown Sugar and Maple Syrup Sweet Potatoes with Andouille Sausage
A little sweet and a little spicy this sweet potato recipe has a bit of everything. Cooking the sweet potatoes in a brown sugar and maple syrup sauce gives them a soft, slightly sweet taste that is balanced by the flavors and heat from the chili powder and Andouille sausage.
A tip when you’re making this recipe is to put the sausage on top of the sweet potatoes, letting all of their goodness soak into the potatoes before mixing everything together when they’ve finished cooking.
The sweet potatoes are done when they are tender enough to cut through with a fork but still hold their shape.
If you love sweet potatoes, try making our Ancho Chili Sweet Potatoe Puree that’s filled with the flavors of the Southwest or our Grilled Sweet Potatoes that soft and fluffy on the inside and nice and crispy on the outside.
Brown Sugar and Maple Syrup Sweet Potatoes with Andouille SausagePrint SaveSaved! Pin
- 4 red sweet potatoes
- 2 Andouille sausages
- 1/4 cup brown sugar
- 1/3 cup maple syrup
- 2 tbsp butter
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp chili powder
- Start by peeling the sweet potatoes and cutting them into bite-sized pieces. You’ll want to have enough sweet potatoes to fill a 9 by 13 pan, which usually is four medium to large sweet potatoes. Cut the Andouille sausage into small bite-sized pieces.
- In a small saucepan melt the butter on low heat, as the butter starts to melt add the brown sugar, maple syrup, pepper, chili powder, and 1 tsp of salt. Whisk until everything comes together.
- Mix the sweet potatoes and sauce together and put them in a 9 by 13 baking dish. Lay the sausage across the top of the sweet potatoes. Cover the pan with foil.
- Bake in a 400℉ oven for 40 minutes. Make sure to stir everything up at least once, so everything cooks evenly. Take the foil off for the final 5 minutes of cooking.
- Before serving mix in 1/2 tsp of salt and few turns of fresh ground pepper. Serve hot.