Sausage, Apple & Sweet Potato Harvest Bowls

Estimated reading time: 6 minutes

These Sausage, Apple & Sweet Potato Harvest Bowls bring together a few simple ingredients for a savory fall meal. Johnsonville Weeknight Rescue Any Night Seasoned Sausage gives the dish its flavor, while tender sweet potato, Honeycrisp apples, and yellow onion make it hearty enough to serve as dinner.

I finish the skillet with a quick sauce made from whole grain mustard, soy sauce, and minced garlic. It takes just a few minutes to stir together, and its tangy flavor balances the sweetness of the apples and sweet potato.

Why you’ll like these sausage and sweet potato bowls

The ingredient list is short, and each ingredient has a job to do. The seasoned sausage adds savory flavor, so you don’t need a long list of spices. The sweet potato makes the bowls filling, while the apples and onion cook together in butter until tender.

Everything cooks in one skillet, in stages. The sausage browns first, then cooks again briefly with the vegetables at the end. The sweet potato gets a head start with a little water and a covered pan, and the apples and onion go in afterward. That order helps each ingredient cook properly without turning the apples to mush or leaving the sweet potato firm.

If you enjoy easy sausage dinners, you might also like my roasted sausage, peppers, and gnocchi. For another savory sweet potato recipe, try my Parmesan baked sweet potatoes with a buttery crust.

• Johnsonville Weeknight Rescue Any Night Seasoned Sausage: This is the main source of seasoning and savory flavor in the skillet. Brown it first, then set it aside while you cook the vegetables.
• Sweet potato: Use one large sweet potato, peeled and cut into small cubes. Smaller pieces soften more quickly and evenly.
• Honeycrisp apples: Two sliced apples add a sweet, crisp-tart flavor that pairs well with the seasoned sausage.
• Yellow onion: A large sliced onion adds savory flavor and cooks alongside the apples.
• Butter: Use it to cook the apples and onion in the skillet.
• Minced garlic: Add a little to the pan, then include some in the sauce as well. Use as much as you like.
• Water: A tablespoon or two helps the sweet potato soften while the pan is covered.
• Whole grain mustard and soy sauce: These are the base of the quick sauce. The mustard adds tang, and the soy sauce gives it a savory finish.

How to make the dinner bowls

1. Brown the sausage

Set a large skillet over medium heat and add the Johnsonville sausage. Cook it until browned and cooked through, breaking it into bite-size pieces as it cooks. Transfer the sausage to a plate and leave any flavorful bits in the skillet.

2. Cook the sweet potato

Add the cubed sweet potato to the same skillet with 1–2 tablespoons of water. Cover the pan and cook for 8–10 minutes, stirring once or twice, until the pieces are tender.

The exact cooking time will depend on how large you cut the pieces and how hot your skillet is. Check them with a fork. If they’re still firm, cover the pan and cook for another minute or two. Add a small splash of water if the skillet looks dry before the sweet potato is tender.

3. Add the apples and onion

Once the sweet potato is tender, add the butter, sliced apples, yellow onion, and a little minced garlic. Cook until the apples and onion are tender, stirring occasionally so they cook evenly.

The apples should soften but still hold their shape. They’ll continue cooking briefly when you return the sausage to the pan, so you don’t need to cook them until they’re falling apart.

4. Stir together the mustard sauce

While the apples and onion cook, combine the whole grain mustard, soy sauce, and minced garlic in a small bowl. Stir until the sauce is blended. You can adjust the garlic to your taste.

5. Finish the skillet

Return the cooked sausage to the pan and stir it together with the sweet potato, apples, and onion. Serve the mixture in bowls and spoon the mustard sauce over the top, or serve it on the side.

Tips for the best results

Cut the sweet potato into small, even pieces. This helps the pieces cook through in the covered skillet within the suggested time. Larger cubes will need longer.

Keep the water amount small. The water is there to help steam and soften the sweet potato. Start with 1–2 tablespoons, then add only a little more if the pan becomes dry.

Taste before adding more seasoning. The Johnsonville sausage is already seasoned, and the sauce adds more savory flavor. Try a bite before reaching for extra salt or spices.

Don’t overcook the apples. Cook them until tender, but remove the skillet from the heat while they still hold their shape. That gives the finished bowls a pleasant mix of soft sweet potato and tender apple.

What to serve with the bowls

These sausage and sweet potato bowls make a complete dinner on their own. If you’re serving a larger meal, pair them with a simple green salad or a vegetable side. You can also serve the skillet family-style and let everyone add mustard sauce to their own bowl.

For more dinner ideas, browse my easy dinner recipes. If you’re in the mood for another comforting meal, my Crockpot Mississippi Pot Roast is another hearty dinner to add to your menu.

Where to find Johnsonville

You can search for Johnsonville at a Kroger Family of Stores near you.

Frequently asked questions

Can I prepare any of the ingredients ahead?

Yes. You can peel and cube the sweet potato and slice the onion ahead of time, then keep them covered in the refrigerator until you’re ready to cook. For the freshest texture, slice the apples shortly before adding them to the skillet.

How do I know when the sweet potato is done?

Pierce a piece with a fork. It should be tender all the way through but still hold its shape. If it feels firm in the center, cover the skillet and cook it a little longer.

Can I adjust the mustard sauce?

Yes. The sauce is simple, so you can adjust the minced garlic to taste. Start with a little, stir it together with the mustard and soy sauce, and add more if you want a stronger garlic flavor.

Johnsonville sausage, sweet potato, apples, and onion make a satisfying fall dinner with very little fuss. The skillet does most of the work, and that tangy mustard sauce brings the whole bowl together. Grab a plate!