My brave Vermont quest to bring together food-love and mom-life.


Roasted Sweet Potatoes, Sausage & Grapes

Posted on October 07, 2009 by crankycheryl

swpotsausage 004It’s fall, so it’s time for the Hannaford supermarket’s recipe contest.  While I was wandering around contemplating a recipe to enter this time around, I ran across my first piles of Vermont-grown sweet potatoes at the farmers’ market, which was a nice reminder to make my winning entry of a few years ago, and share the recipe with you.  It’s super-easy, really good, and easy to adapt to be vegetarian.

Oven-Roasted Sausage (or Tofu) with Sausage and Grapes
Reprinted from
About 4 servings

  • 1 T. olive oil
  • 2-3 large sweet potatoes, cleaned well, with peels still on, cut into large dice
  • 4 – 5 links pre-cooked sausage, cut into 1″ pieces (Or, for a vegetarian version, cubed firm tofu marinated in something mild and garlicky.  I made some with Vermont Soy’s Maple Ginger Tofu, which was delicious.)
  • 5 oz. seedless grapes, rinsed and removed from stem
  • 3 T. – 1/4 c. balsamic vinaigrette (Since Hannaford was kind enough to award me the winner of the contest I entered, may I recommend their Inspirations Balsamic Vinaigrette?)
  1. Preheat oven to 400.
  2. Grease two baking sheets well with olive oil and set aside.
  3. Toss sweet potatoes, sausage, grapes, and vinaigrette in a large bowl until well combined.
  4. Spread mixture in single layer on baking sheets, and roast for 30-35 minutes,  using a spatula to turn it all over about halfway through.
  5. Remove from oven when sweet potatoes are easily pierced with a fork and everything is lightly browned.

When I tried to impress E. with how Mommy had won a thousand dollars with this recipe, he suggested that I buy myself some Legos with the proceeds … and declined to take even one bite.  His brother methodically ate the grapes (which caramelize and sort of melt and are especially yummy), then the sausage, then determinedly sat using his fork to peel the sweet potatoes I had left intact.  Both of them were baffled by how I could have blown through $1,000 in three years, and clearly didn’t believe me when I assured them it could be done.

Large sweet potatoes, peeled, cut into 1″ cubes
4 oz Sweet Italian turkey sausage, cut lengthwise, 1″ cubes
5 oz Fresh Thompson seedless grapes
3 Tbs Hannaford Inspirations Balsamic Vinaigrette
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  • Megan

    Wow Cheryl–this looks fantastic! I’ll have to go shopping so I can make this for my friends this weekend. The maple butterscotch pudding you posted a few weeks ago was a huge hit with them. Thanks so much.

  • Thanks for the visit Megan! Let me know how it goes.

  • Megan

    I finally made it tonight. It was amazing! I used more balsamic vinaigrette, but otherwise followed the recipe. I threw in 1/2 chicken-apple-maple syrup sausage to complement the sweet potatoes, and 1/2 chicken sausage with garlic and herbs so the whole thing wasn’t too sweet from the other sausage. The carmelization was fantastic, and it was such an easy meal! I roasted some asparagus on the side, and served with Vermont ginger apple cider. I’ll definitely be making it again for company. So soul-satisfying and harvest-y for an autumn night. Thanks again!

  • Megan I’m so glad it worked for you! I definitely adjust the vinaigrette amount as needed, and I too used chicken-garlic sausage the last time I made it. Thanks for letting me know.

  • Joanna

    I love this recipe. After my first time making it I added an onion, which roasts nicely and balances out the flavors. Next will try a Tofu version; have been making with chicken sausage. Thanks for sharing.

  • Glad you enjoyed it, Joanna! The onion’s a great idea. Yellow or red?

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