Sausage & Sweet Potato Succotash


  1. Toss diced sweet potato in half olive oil, place on baking sheet in a preheated 350 degree oven for 45 minutes or until potato is tender and slightly caramelized.
  2. Rinse and dry chopped kale and place in medium heat pan with olive oil and half the butter to braise. Season with salt and pepper, then add red pepper, cook until tender.
  3. Place sausage with the kale in the pan and continue to sauté, mixing into the greens while adding in the brown sugar, stir until dissolved.
  4. Add sweet potatoes and the braised kale mixture in a bowl and toss with pre-cooked Basmati rice. Double check the seasonings and serve.


  • 10 oz Roma® Italian Sausage, Sweet Mild, Coarse-Ground
  • 32 oz sweet potato, fresh, diced
  • 16 oz basmati rice, prepped in advance
  • 5 oz kale, ribbed and chopped
  • 6 oz Red Bell Pepper, diced
  • 2 oz golden brown sugar
  • 2 oz unsalted butter
  • 1 oz oil, olive
  • 1 oz salt and pepper, to season