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Sweet Potato and Sausage Stew
with cheese toast points

Active: 30 min Total: 30 min
Sweet, savory and spicy (if you use a spicy sausage), this great cool-weather stew comes together in a flash with minimal prep. The stew is filling on its own, but we can't resist dipping cheese toast wedges in the flavorful broth.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sweet Potato and Sausage Stew:
  • Sweet potatoes - 2 , chopped
  • Onions - 1 , chopped
  • Kale - 3 leaves , leaves and stems chopped and separated
  • Oil, cooking - 1 Tbsp
  • Sausage, Italian and raw (use mild or spicy) - 12 oz
  • Tomato paste - 3 Tbsp
  • Stock, any type - 3 cups
  • Bay leaves - 2
  • Lemon juice - 1 tsp
  • Yogurt, plain or Greek - 1/4 cup
Cheese Toast Points:
  • Bread, sandwich (a thick-sliced loaf will work well) - 4 slices
  • Oil, olive - 1 Tbsp
  • Cheese, Swiss - 4 slices

Nutrition Facts

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Prep

  1. Sweet potatoes / Onions / Kale - Prep as directed and store separately. (Can be done up to 5 days ahead)

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Make

  1. Heat oven to 425F / 218C degrees.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, kale stems and a pinch of salt. Saute for 2 to 3 minutes, until softened.
  3. Add potatoes and sausage and saute to break sausage apart and allow it to release oil, 3 to 4 minutes more.
  4. Pour in tomato paste, stock and bay leaves. Simmer stew until potatoes are tender, 8 to 10 minutes.
  5. While stew simmers, place toast on a sheet pan. Brush with olive oil and top with cheese slices. Bake in the oven until toast is golden around the edges and cheese is melted, 5 to 6 minutes.
  6. Slice cheese toast into quarters.
  7. When stew is done, remove from heat and stir in kale leaves and lemon juice. Taste and season with some salt and pepper and more lemon juice, if needed.
  8. Ladle stew into bowls and top with yogurt. Serve with cheese toast on the side and enjoy!

Nutrition Facts

Amount Per Serving
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Increase your nutrition smarts


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