3large sweet potatoesscrubbed and patted dry, diced into 1/2" pieces
1teaspoonkosher saltplus 1/2 teaspoon divided
1/2teaspoonfreshly cracked black pepperplus 1/4 teaspoon divided
1lbbreakfast sausageI used a spicy variety
1large sweet yellow onion
2large bell peppersI used an orange and a green pepper
Preheat the oven to 425 degrees. Place the potatoes in a large mixing bowl and drizzle generously with oil, using your hands, toss the potatoes thoroughly to coat. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and toss again. Spread the potatoes across a silpat lined baking sheet (if you do not have a silpat mat, generously grease the baking sheet with oil). Roast for 30 minutes, stir with a spatula and then return to the oven. Roast another 15-25 minutes and then remove from the oven. Stir again with a spatula.
During the last 20 minutes while the potatoes are roasting, start cooking and crumbling the sausage in a large skillet over medium high heat. Once the sausage is finished, add the onions and cook for a few minutes until they are tender. Add the peppers and season with the remaining salt and pepper. Continue tossing and cooking for 4-5 minutes.
When the peppers are slightly tender and still a bit crisp, remove from the heat. Add the cooked potatoes and toss to combine. Add the spinach and toss for 1-2 minutes until it begins to wilt. Serve immediately. Enjoy!
Breakfast Sausage Skillet with Sweet Potatoes https://barefeetinthekitchen.com/breakfast-sausage-skillet-with-onions/