Ahhh the holidays! It’s my favorite time of year (as you probably know by now), and I especially love all the food we get to enjoy. But with the turkey, stuffing, ham, casseroles, pies, sweets and everything in between, all the rich, decadent foods can start taking a toll on me. Please tell me I’m not the only one. ;) Which is why I did my healthier holiday recipes last year, and why I LOVE recipes like today’s. My goal was to embrace the flavors of the season in a way that is lean, clean and green. And the result? This deeelicious holiday skillet dinner!
Not only is it chock full of fresh sweet potatoes and my favorite chicken sausage (Aidell’s, I love you), but there’s also some kale, spinach and yes, toasted pecans. *cue the heart eyes* The star of the show, though, is the bag of fresh cranberries I added.
I know what you’re thinking, “There’s no way that could be good” but it seriously works. If you’re a fan of fresh cranberry sauce, then you NEED to give this recipe a try. And if you’re not a fan, then you still need to try it out. It’s that good. :)
To combat the tart flavor of the cranberries, I sprinkled some brown sugar on top to create THE perfect sweet and savory combo. The sugar plays perfectly with the flavor of the sweet potatoes, and sweetens up the cranberries just right! If you’re looking for a healthier recipe this holiday season, then look no further. #igotchu This Holiday Skillet Dinner is gonna be a hit in your house!
- 3 large sweet potatoes
- 1 Tbsp olive oil
- 1 bag fresh cranberries
- 1/4 cup water
- 4 chicken sausage links (pre-cooked)
- 2 cups chopped kale
- 2 cups spinach
- 1/2 cup pecans
- Brown Sugar
- Heat a large cast iron skillet on medium heat. Dice the sweet potatoes and add to the skillet with the olive oil. Cook until slightly softened, about 10 minutes.
- Add HALF the bag of cranberries and the water. Cook until the cranberries begin to soften.
- Chop the sausages and add to the skillet along with the rest of the cranberries and the kale and spinach. Cook for 2 more minutes or until heated through.
- In a nonstick skillet, heat the pecans until fragrant, tossing occasionally.
- Serve the sweet potato mixture in a bowl, and top with the pecans and brown sugar to taste!
Now it’s your turn to talk! Answer one of these questions in the comments below:
Do you have a healthier holiday recipe that you love making?
What are your thoughts about the cranberries? Yay or Nay?
For other healthier holiday recipes, check out my Taste of Fall Salad or Cranberry Apple Pie Protein Balls!