i know we have visited this match-made-in-heaven combo over the summertime, cooking the potatoes on the grill, all smokey and soft, and the sausage served over the top of this remarkable root vegetable.
well, dear readers, since i’ve once again given up eggs, i’ve been on the sausage and sweet potato wagon like there’s no tomorrow. this has been on the morning menu 4/7 days a week, the other 3 consisting of porridges, pancakes, or nut and fruit creations. i’m still trying to watch carbs, as always, but now more than ever since there is a baby growing in my belly. pregnancy is a critical time for healthy eating, so avoiding excessive amounts of sugar, even those in fruits and dried fruits, is what keeps expecting mothers from gestational diabetes.
this simple and easy to prepare breakfast keeps me full until lunchtime, though if the baby is asking for a snack, surely i will have a banana with almond butter or something reasonable to get me by!
i always use beeler’s sausage because it is a respectable company and is gluten and junk free, it is uncured, and tastes delicious. they use a heritage breed animal, and are antibiotic free. -but any loose breakfast sausage will do the trick if you’re not into clean meats. i tend to geek out over quality meats. i use maple sausage, but the spicy hot is awesome in this dish, if you can stand a little heat!
honestly, this has to be my favorite savory breakfast, and really it was when i was eating eggs, too. i have always had a soft spot for sausage, and this breakfast feels like a special, cozy treat every time i eat it!
this serves one, but if you double the recipe (if you can call it a recipe), you can make enough to share!
sausage and sweeties
1/2 sweet potato, dirt scrubbed off and dried
1/4 cup of your favorite sausage
1 tbsp bacon fat or high-heat cooking oil
salt & pepper
method: heat deep cast iron skillet over medium heat, melting the fat of your choice in the skillet. while you are waiting for it to heat, cut potatoes into small cubes. add potatoes, salt & pepper to skillet and set a timer for 2 minutes. be sure the potatoes are all touching the bottom of the skillet evenly.
after 2 minutes, flip and toss the potatoes to cook the other sides. reset timer for 2 minutes.
heat up another skillet, this time not adding fat. once hot, add sausage. use your spatula to chop it into bite sizes. time this so you turn it every 2 minutes, with the potatoes.
once potatoes are evenly browned, and the sausage is browned and cooked through, you’re done.
put it in a bowl, chow.
NOW, it is time for a call out. that’s right, dear readers. i need your help. i don’t ask much from the readers out there, i don’t even do surveys or polls, so it is time to speak up!
i am in despair. i am in need.
can you help me?
i need a grain-free, egg-free cake recipe. i have been scraping the internet, high and low, and the things i can find use rice flour and “egg-replacers”, 2 things i promised to never use. i am open to tapioca starch, i am open to xanthan gum. i did come across a great looking cupcake recipe in elana’s cupcake cookbook, and i will be trying that. but a full on cake is what i’m looking for. what is in it for you? sorry, nothing. just the satisfaction that you contributed to a blogger in need. -nay, a hungry pregnant lady in need.
if you have a grain-free, egg-free cake recipe up your sleeve, please leave it in the comments section. you could also email me privately if you’re not into being famous.
any input you have will be so much appreciated and praised!