Go Back
Sweet Potato Sausage Stew Recipe
Ash Tyrrell

Sweet Potato Sausage Stew Recipe

I make this stew every time the weather turns cold and I want something warm waiting for me after a long day. I started experimenting with sweet potato and sausage years ago, and honestly, I haven't looked back since it's become my go-to when I want big flavor without a sink full of dirty dishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps brown the sausage and build the first layer of flavor
  • 1 pound Italian or smoked sausage sliced or crumbled – pick smoked for a deeper flavor, spicy for heat
  • 1 medium onion diced – forms the savory base of the broth
  • 2 cloves garlic minced – fresh garlic beats the jarred stuff every time for aroma
  • 2 medium sweet potatoes peeled and cubed – the heart of the dish, so don't skimp on these
  • 1 teaspoon smoked paprika – adds warmth and a subtle smoky note
  • 1/2 teaspoon dried thyme – brings an earthy herby background flavor
  • 1 bay leaf – infuses the broth slowly; remember to fish it out before serving
  • 4 cups chicken or vegetable broth – use low-sodium so you control the salt yourself
  • 3 cups chopped kale or spinach – fresh greens hold their texture far better than frozen
  • Salt and black pepper to taste – always season gradually and taste as you go
  • 1/4 cup heavy cream or coconut milk optional – stir in at the end for a creamy, rounded finish

Method
 

  1. I start by heating the olive oil in my Dutch oven over medium-high heat. Once it's shimmering, I add the sausage and let it brown for about five minutes, breaking it apart as it cooks. This step builds a deep, savory base that flavors the entire stew later on.
  2. Next, I toss the diced onion into the same pot with the sausage drippings still in there. I let it soften for about three minutes before adding the garlic for one more minute. This is where the kitchen really starts to smell incredible.
  3. I stir in the cubed sweet potatoes, smoked paprika, thyme, and bay leaf, coating everything in those flavorful drippings. I let this cook for two to three minutes so the spices toast slightly and wake up their flavor before the liquid goes in.
  4. I pour in the chicken or vegetable broth and bring everything up to a gentle boil. Once it's bubbling, I reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
  5. Once the sweet potatoes are soft, I stir in the kale or spinach and let it wilt for two to three minutes. I taste the broth here and adjust the salt and pepper, since the greens can mellow the seasoning slightly.
  6. If I'm in the mood for something richer, I stir in the heavy cream or coconut milk right before serving. I remove the bay leaf, ladle the stew into bowls, and dig in while it's piping hot.

Notes

  • I always cut my sweet potatoes into even, bite-sized cubes so they cook at the same rate and I don't end up with mushy pieces next to hard ones.
  • I let the sausage get a real sear before adding anything else, because those browned bits at the bottom of the pot carry so much flavor into the broth.
  • I taste the broth right before serving instead of only at the start, since the flavors shift a lot as everything simmers together.
  • I keep a splash of extra broth on hand in case the stew thickens more than I'd like after sitting for a few minutes.
  • I swap in andouille sausage when I want something closer to a sweet potato soup with andouille sausage, since it brings a bolder, spicier backbone to the broth.