#1,118: Breakfast Sausage Skillet with Onions, Peppers and Roasted Sweet Potatoes

Does that look good or what?  Next time I'm adding a LOT more spinach to mine because I loved it so much.  This was so easy to make and it would be a great thing to eat at any time of the day.  Instead of bell peppers I used a large roasted squash instead.  I think I'm going to be eating this recipe for lunch a lot this week...if there is any left by the time the weekend is done!!

3 large sweet potatoes, scrubbed and patted dry, diced into 1/2" pieces
3-4 tablespoons olive oil
1 teaspoon kosher salt, plus 1/2 teaspoon divided
1/2 teaspoon freshly cracked black pepper, plus 1/4 teaspoon divided
1 lb breakfast sausage, I used a spicy variety
1 large sweet yellow onion
2 large bell peppers, I used an orange and a green pepper
2-3 cups baby spinach

Preheat the oven to 425 degrees. Place the potatoes in a large mixing bowl and drizzle generously with oil, using your hands, toss the potatoes thoroughly to coat. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and toss again. Spread the potatoes on a generously grease baking sheet. Roast for 30 minutes, stir with a spatula and then return to the oven. Roast another 15-25 minutes and then remove from the oven. Stir again with a spatula.

During the last 20 minutes while the potatoes are roasting, start cooking and crumbling the sausage in a large skillet over medium high heat. Once the sausage is finished, add the onions and cook for a few minutes until they are tender. Add the peppers and season with the remaining salt and pepper. Continue tossing and cooking for 4-5 minutes.

When the peppers are slightly tender and still a bit crisp, remove from the heat. Add the cooked potatoes and toss to combine. Add the spinach and toss for 1-2 minutes until it begins to wilt. Serve immediately.