This sweet potato chicken sausage skillet is a simple, one-pan meal that's been in my recipe rotation for years. Just a handful of real ingredients — sweet potatoes, apple chicken sausage, peppers, and onion — tossed with olive oil and seasonings and roasted until golden. Naturally gluten-free, dairy-free, and just as good for dinner as it is for breakfast.
About eight years ago, my husband and I did the Whole30 challenge — 30 days of whole foods only, which meant no gluten, dairy, or processed anything. It was a real adjustment for us at the time! And this skillet was on regular rotation throughout that month. Now it's one of those recipes I keep coming back to, years later.
The flavor balance is what makes it. Sweet from the potatoes and apple chicken sausage, and savory from the peppers, onion, and a little oregano and salt. It works as a meal on its own or alongside eggs, pancakes (Fresh Milled Flour Pancakes with Cottage Cheese), waffles (Fresh Milled Flour Waffles with Greek Yogurt) or whatever else you're serving for breakfast. Simple ingredients, genuinely good, and so easy to make.
Why You'll Love this Recipe
- Taste — Just a handful of ingredients, but they complement each other really well. Sweet, savory, and satisfying.
- Naturally gluten-free & dairy-free — A great fit for our family since we have gluten sensitivities, and I love being able to serve it to guests knowing almost everyone can enjoy it without a second thought.
- So easy — Five simple ingredients plus olive oil and salt. Toss it all in a skillet and bake. It doesn't get easier than that.
Jump to:
Ingredients
- Sweet potatoes — Hearty, naturally sweet, and the ingredient that makes this skillet feel like a complete meal.
- Apple chicken sausage — The protein that ties everything together. The hint of apple in the sausage plays so well with the other ingredients.
- Bell peppers — Adds color, a little crunch, and just enough savory depth to balance all that natural sweetness.
See recipe card for quantities.
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 425°F. Chop the sweet potato, onion, bell peppers and sausage into 1-inch chunks.
Step 2: Toss & Bake
Add everything to a skillet or parchment-lined baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat. Bake for 35–40 minutes, stirring halfway though, until roasted and golden brown.
If you don't have a 12" skillet handy for this recipe, I'd go the sheet pan route! This will keep the ingredients from being too crowded and roasting properly.
Tip: I like to use my hands to toss all the ingredients together in the skillet. I find it the easiest and fastest way to coat everything evenly.
Substitutions
Potatoes — No sweet potatoes on hand? Russet or baby potatoes work great as a substitute.
Sausage — Any sausage link will work here. I love the flavor the apple chicken sausage brings, but Italian, andouille, or even a simple pork sausage would all be delicious.
Veggies — Bell peppers complement this dish really well, but you could easily swap in zucchini, carrots, or whatever you have on hand.
Equipment
Large skillet - 12" or larger
Sheet pan (optional).
Parchment paper (optional)
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days.
FAQ
Yes! This skillet reheats really well. Make a full batch, store it in an airtight container in the fridge for up to 4 days, and reheat in the oven or in a skillet over medium heat. I would avoid the microwave if you can so that the peppers and onions don't get too soft.
Absolutely. You can chop all the ingredients ahead of time and store them in the fridge until you're ready to bake or make the full recipe and portion it out for easy grab-and-go meals throughout the week.
This skillet is great on its own, but it pairs really well with eggs — fried, scrambled, or poached. It also works alongside pancakes, toast, or other breakfast goodies for a larger breakfast spread.
Yes. A parchment-lined baking sheet works just as well. Just make sure everything is spread out in a single layer so it roasts evenly rather than steaming.
Related
Looking for other recipes like this? Try these:
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Sweet Potato & Chicken Sausage Skillet
This sweet potato chicken sausage skillet is a simple, one-pan meal that's been in my recipe rotation for years. Just a handful of real ingredients — sweet potatoes, chicken apple sausage, peppers, and onion — tossed with olive oil and seasonings and roasted until golden. Naturally gluten-free, dairy-free, and just as good for dinner as it is for breakfast.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 1 large sweet potato
- 1 medium onion
- 2 bell peppers
- 12 oz chicken apple sausage links
- 1-2 tablespoon olive oil
- 1½ teaspoons oregano
- 1 teaspoon salt
- Pepper, to taste
Instructions
- Preheat your oven to 425°F. Chop the sweet potato, onion, bell peppers and sausage into 1-inch chunks.
- Add everything to a large skillet or parchment-lined baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat. Bake for 35–40 minutes, stirring halfway though, until roasted and golden brown.
Notes
If you don't have a 12" skillet handy for this recipe, I'd go the sheet pan route! This will keep the ingredients from being too crowded and roasting properly.
I like to use my hands to toss all the ingredients together in the skillet. I find it the easiest and fastest way to coat everything evenly.
Red and green bell pepper are my go-to for this dish to give a splash of color.
- Method: Roasting
- Diet: Dairy-Free, Gluten-Free
Pairing
These are my favorite dishes to serve with this:
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