Savory Candied Sweet Potatoes
Recipe by Desirée 'Blackstone Betty' Dukes
3-4 large sweet potatoes, diced small
1 lb savory sage ground sausage, bob evans
2 tbsp oil
4-5 tbsp butter, unsalted
1-1.5 c brown sugar
Salt & pepper
Dice sweet potatoes into small pieces and place in large mixing bowl. Toss to lightly coat with oil and season with salt and pepper.
Preheat Blackstone to medium or medium low heat. Add sausage and crumble to cook on one side and potatoes to cook on the other side. The smaller the dice the quicker they cook. When tender to your liking mix the cooked sausage with the potatoes.
Turn Blackstone to the lowest heat setting. Create a well in the center of your sausage and potato mixture. Add butter to the center to melt then add brown sugar and mix with the butter slightly then toss everything together to coat evenly. Cook 1-2 minutes adding a light sprinkle of parsley.
Plate and garnish with more parsley if desired.
*Measurements on butter and brown sugar may vary depending on the amount of potatoes used.