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.
Brown Sugar and Maple Syrup Sweet Potatoes with Andouille SausagePrint Pin Recipe
- 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.