This sweet potato skillet is savory AF. One of my favorite meals, this skillet has it all: sweet potatoes that not only offer anti-inflammatory benefits but that also provide athletes with a steady source of energy; Brussels sprouts for fiber and protein; Andouille chicken sausage for protein (and a little kick); and garlic for heart health, amongst other veggies for flavor and color. Did I mention you can drop a fried egg on top for even more protein?

The greatest thing about this recipe is that it reheats really well. Just throw the leftovers back into a skillet, toss around for a couple minutes, and voila – dinner (or lunch) is re-served.

The other greatest thing about this recipe is my 8-year old daughter loves it! Yes, my 8-year old daughter is stoked on Brussels sprouts and sweet potatoes and I think that’s a huge win.

Um, and it’s Paleo and Whole-30 friendly if you’re into that kinda thing.

Anyway, I hate those food bloggers who ramble on ad nauseum with 5,623 paragraphs of useless commentary before just giving me the recipe goddammit, so without further adieu…


1lb. of Andouille chicken sausage, pre-cooked
1 medium yellow onion; chopped
2 garlic cloves; minced
1 red bell pepper; chopped
1lb. Brussels sprouts; quartered and “flakified”
1-2 sweet potatoes; peeled & chopped into 1/2″ cubes
2 tbsp. olive oil (I use Spanish olive oil because I love myself)
Salt & pepper (I used pink Himalayan sea salt, again, because I love myself)
Red pepper flakes (optional)


  1. Preheat oven to 450º.
  2. Toss cubed sweet potatoes with 2 tsp. of olive oil, plus salt and pepper to taste. Spread evenly on a parchment paper lined baking sheet and roast for 20 minutes.
  3. While the sweet potatoes are roasting, toss the quartered Brussels sprouts with 1 tsp. of olive oil and a bit of salt. After the sweet potatoes have been in the oven for 20 minutes, add the Brussels sprouts to the baking sheet and roast for another 20 minutes. Note: I like my potatoes and Brussels sprouts nice and crispy – if you don’t, just reduce the time by 5-ish minutes.
  4. While the sweet potatoes and Brussels sprouts are roasting, heat a large skillet over medium-high heat and add the rest of your olive oil. I like to get the oil nice and hot before dropping the onions in so they get a little charred. Then I drop the heat down to medium and cook the onions until they’re translucent – about 5 minutes. If you’re not a charred-onion lover, just keep the heat at medium the whole time.
  5. Once the onions are nice and translucent, add the red pepper and garlic. Sauté for about 2-minutes.
  6. Add the pre-cooked sausage to the skillet and cook for another minute.
  7. When the sweet potatoes and Brussels sprouts are done roasting, add those to the skillet, too. Toss enough to combine the flavors. Remove from heat.
  8. In a separate frying pan, fry up an egg, making sure not to overcook the yolk.
  9. Scoop a hefty serving of the sweet potato mixture into a bowl, top with your fried egg, and mangia, baby!

Makes 2-3 servings; about 335 calories per serving.

*This recipe was inspired by Paleo Running Momma, though I’ve made a few modifications to the ingredients and cooking method. For the sake of not infringing upon any copyrights, the proper credit goes back to Paleo Running Momma