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Sweet Potatoes with Sausage and Peppers


"Makes a nice and easy main dish."
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45 m servings 408 cals
Original recipe yields 4 servings


  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 936 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
  2. Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
  3. Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
  4. Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 98
  1. 132 Ratings

Most helpful positive review

This was really surprisingly tasty! I used plain ol' bulk sausage (Jimmy Dean), browned it and then just added the veggies at that point rather than removing the sausage or adding additional oil...

Most helpful critical review

Made this dish last night for dinner. Only had green bell peppers on hand, so I used that. I diced up and boiled separately while cutting up rest of veggies. I also added some garlicand used ...

Most helpful
Most positive
Least positive

This was really surprisingly tasty! I used plain ol' bulk sausage (Jimmy Dean), browned it and then just added the veggies at that point rather than removing the sausage or adding additional oil...

i thought this was good. i will make it again. however, the type of salsa you use makes a huge difference in the recipe. so be warned use a good salsa, it makes and breaks the recipe. period.

I was looking for a recipe for peppers and sausage because my girls really like those ingredients but when I saw this recipe I had to try it because I am not as fond of peppers. I really liked ...

Awesome dish! I roasted my sweet potatoes instead of boiling them as I find boiling them tends to take away most of their flavour. This was great the day of, but leftovers were even better.

The adults at the table all loved this recipe. So different and yet so good! Even with the peeling and chopping of the potatoes this dish was ready in 30 minutes- my idea of a good meal. The chi...

This was a great recipe. I boiled the sweet potatoes for 11 minutes and they were perfect. Instead of italian sausage, I used italian seasoned turkey sausage to make it a little bit healthier. I...

Very, very tasty! I used the pre-packaged 'seasoning blend' of veggies (onions, bell peppers, celery) which made it that much easier. Will make again and again.

I really wasn't sure what this was going to be like, but I had sweet potatoes, red bell peppers and leeks in my CSA box last week. I used the leeks instead of the onions and garlic and I cooked...

This was truly delicious! And as my husband said, very colorful and beautiful for a fall dinner! It is a nice, if surprising, mix of flavors that is very satisfying. We served it with a green sa...