directions
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1
In a large saucepan of boiling water, cook the sweet potatoes until almost tender, about 5 minutes
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2
Drain well and set aside. Meanwhile, in a large non-stick skillet, heat the oil until hot but not smoking over medium heat
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3
Add the onion and cook, stirring frequently, until the onion is lightly browned, about 5 minutes
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4
Add the pears to the skillet, stirring to coat
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5
Stir in the chutney, 1/4 cup of water, the lemon juice, and mustard
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6
Bring to a boil, reduce to a simmer, cover, and cook until the pears are almost tender, about 5 minutes (cooking time will vary depending on the ripeness of the pears). Stir in the sweet potatoes and broccoli and cook, uncovered, until the broccoli is tender, about 5 minutes
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7
Stir in the sausage and cook until the sausage is just heated through, about 4 minutes longer.
Sausage and Sweet Potato Saute
ingredients
- 1pound sweet potatoes, peeled
- and cut into 1-inch chunks
- 2 teaspoons olive oil
- 3/4 cup diced onion
- 2 bartlett pears, peeled, cored,
- and cut into 8 wedges each
- 3 tablespoons chopped mango chutney
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 3 cups broccoli florets
- 1/2 pound sweet Greek turkey sausage
- with orange, cooked and cut
- into 1- inch chunks (page 113)