Description

This sausage and sweet potato skillet is a simple, one-pan dinner built for blood sugar balance. Savory sausage, tender sweet potatoes, and colorful peppers come together with herbs and a splash of balsamic for a satisfying meal that’s hearty, comforting, and diabetes-friendly—without feeling restrictive.

Ingredients

Units Scale

14 oz (400 g) smoked chicken sausage, sliced
16 oz (450 g) sweet potatoes, diced
5 oz (140 g) red bell pepper, diced
5 oz (140 g) green bell pepper, diced
2 tbsp olive oil, divided
1 tbsp garlic, minced
2 tsp dried oregano
2 tsp balsamic vinegar, plus more to taste
Salt and black pepper, to taste

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Instructions

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the sausage and cook for 3–4 minutes, stirring occasionally, until lightly browned. Remove the sausage from the pan and set aside, leaving the drippings in the pan.
Reduce the heat to medium. Add the diced sweet potatoes and sauté for about 5 minutes, stirring often. Cover and cook for another 5 minutes, or until fork-tender. Season with salt and pepper, then transfer them to the bowl with the sausage.
Add the remaining tablespoon of oil to the pan. Add the bell peppers and cook for 6–8 minutes, until softened. Stir in the garlic, oregano, salt, and pepper, and cook for about 30 seconds, just until fragrant.
Return the sausage and sweet potatoes to the skillet. Stir everything together, drizzle in the balsamic vinegar, and adjust seasoning as needed. Let it cook for another minute so everything comes together.
Serve hot, topped with chopped parsley if you like.