20 Minute Chicken Sausage & Sweet Potato Skillet

One of my go-to weeknight meals is a favorite because it’s so simple to make and also is bursting with flavor and nutrients. I make this one-pan 20-minute mash up at least once a week after finding it a few months back on Inspiralized. The only real differences I make are that spiralize the sweet potatoes myself, I usually buy pre-shredded Brussels sprouts, and I often add onions to the ingredient list. Yes I’m a lazy cook, and there’s no shame in my lazy cook game!

Anel always gets excited when he comes home to this dish because it’s so flavorful and delicious. I personally love it because it only takes 20 minutes to make and has lots of good nutrients in it from the sweet potatoes and Brussels. Plus it’s super filling and I don’t feel like I have to make any sides. We eat it straight out of a single bowl and that’s all there is to it. Wham, bam, thank you one pan for the quick dinner and easy clean up!

I usually buy the sweet potatoes already spiralized and the Brussels already shredded so that the only prep is to chop the garlic, onions, and cut up the sausage.

So without further ado, here is one of my favorite weeknight meals that couldn’t be easier to make. Amalia only really likes the sweet potatoes covered in cheese but this mama isn’t giving up. My child will eat Brussels sprouts one day or another… I hope!

Chicken Sausage, Brussels Sprouts, and Sweet Potato Skillet:

Adapted from this Inspiralized recipe. Serves 3-4

– Olive oil
– 1 onion, chopped (This isn’t in Ali’s original recipe but I like to add onion and garlic to as many meals as possible to help with inflammation)
– I package of organic chicken sausage or 3-4 links if buying from a butcher, cut into small pieces. I like a mild/sweet Italian sausage for this recipe.
– Sweet potato noodles/ribbons (Ribbons are my favorite and I buy them at Trader Joe’s). You can also cube a whole sweet potato and just boil it for 5 minutes before
– 1.5 cups, shredded Brussels sprouts
– 2 cloves of garlic, minced
– Shredded mozzarella cheese to taste

1. Heat about a tablespoon of olive oil in a large pan on medium heat. Add the cut up chicken sausage and onions. Cook, stirring until browned, about 5 minutes. Transfer to a bowl, but keep the oil in the pan.

2. Add the sweet potatoes in whatever form you have them and cook for 5-7 minutes stirring them throughout, until they’re not longer hard. I don’t like them too soft so I can’t give you an exact amount of time to cook them! It’s really a personal preference here. Season them with salt and pepper to taste. Remove the noodles and add them to the bowl of sausage.

3. Add another tablespoon of olive oil and cook the Brussels sprouts and garlic for about 5 minutes. Season them with salt and pepper to taste.

4. Add the sausage and sweet potatoes back to the pan and mix it all together. I usually add more salt and pepper because I like a lot of flavor! Spread everything out in the pan and press it down a little. Sprinkle the Mozzarella over everything and cover the pan for a few minutes to let the cheese melt. In my case, I cover half of the pan in cheese for Anel and leave half of it dairy free for me!

5. Enjoy!

Note: Most of the time I start with the sausage, add the Brussels, then add the sweet potato and don’t even bother removing things from the pan at each step. It’s still delicious and is a super fast meal to make. I included the proper way to do it for anyone who has more patience than I do!

Do you have any great one-skillet recipes that you love? Share them below so I can test them out!

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  1. Erin said:

    I make a version of this with crumbled chicken sausage, cauliflower rice and chopped mushrooms and shallots and sometimes baby kale or spinach. I add a cup or so of either Raos or TJ’s Barolo marinara..it’s delish over (or baked in) spaghetti squash. I lovingly refer to it as slop but the funny thing is that my boyfriend loves this dinner that I thought would be way to “vegetable-y” for him (and I top his with fresh mozzarella and leave it off mine but do add a sprinkle of pecorino).

    11.5.18 · Reply
  2. Libby said:

    This looks so yummy and easy!! Definitely going to try!


    xoxo Libby

    11.5.18 · Reply
  3. Jen said:

    I am sooo making this tonight!!!

    11.5.18 · Reply
    • Julia said:

      Yay! Let me know how it goes 🙂

      11.5.18 · Reply
      • Jen said:

        Huuuge hit in our house and I am now making it AGAIN!!! Thanks so much, we love it! My husband just walked in and was so excited to see me making it!!!

        11.12.18 · Reply
  4. Liz said:

    Ok I made a combo between this and the stir fry with peanut sauce you posted last time. So freaking good! Thanks for reminding me that I like eating these little homemade bowls!

    Agree that TJs pre-cut everything is the way to go here. So much faster.

    11.5.18 · Reply
    • Julia said:

      YUM! That sounds delish…

      11.6.18 · Reply
  5. Christina said:

    Trying this! I’m a lazy cook too, can’t wait to try more recipes!

    11.5.18 · Reply
    • Julia said:

      Hahah this is a good one for us lazy folks!

      11.6.18 · Reply
  6. Joanna said:

    This is right up my alley – I can’t wait to try it! Thanks for sharing!

    11.6.18 · Reply
  7. Rebecca said:

    Made this tonight. Delicious! My husband loved it too. He added a little hot sauce to his. Wants me to add it to our weekly rotation.
    Thanks for sharing it!

    11.6.18 · Reply
  8. Kelly said:

    I love this recipe and would really enjoy any more you have that are quick and healthy!

    11.23.18 · Reply
  9. Nicole said:

    Late to the game here, but I’m off to TJ’s now to get these ingredients, thank you for sharing this recipe! Would you say this reheats well? xx

    3.3.19 · Reply
  10. Catie-Marie said:

    I know this is an older post, but I made a batch of this for my lunches this week and it is SO good! I did sub the Italian sausage for andouille and added a little bit of cajun spice. But still, SO good and literally took me 15 minutes!

    6.29.20 · Reply