1tablespoonolive oil, only to be used of the sausage does not yield enough fat.
1teaspoondried sage
¼teaspoonground white pepper
1teaspoonground black pepper
½teasoonsalt
1tablespoonmaple syrup
Instructions
In the large, high sided skillet, over medium high heat, brown the sausage. One the sausage has browned, remove from the pan and set aside. Leave about 1 tablespoon of fat in the pan.
If the sausage did not yield a tablespoon of fat, add the olive oil, followed by the onions and 1/2 teaspoon of salt. Saute until translucent.
Add the diced sweet potatoes, white pepper, black pepper, and dried sage. Reduce heat to medium and allow the potatoes to cook until fork tender. 7-10 minutes depending on the size of the dice.
Add the sausage back to the pan and stir together with the sweet potatoes and onions. Add the maple syrup, stirring as the syrup is added to prevent the syrup from caramelizing on the bottom of the pan.
Taste, and adjust for seasoning if necesssary.
Can be made ahead, stored in the fridge, and reheated in an oven safe dish at 350°F for about 20 minutes.