Street Corn Sweet Potato Bowls with Sausage
Sweet Potato Recipes: Street Corn Sweet Potato Bowls with Sausage
If you’re looking for new sweet potato recipes, these Street Corn Sweet Potato Bowls with Sausage deliver bold flavor and satisfying textures. Roasted sweet potatoes are topped with savory sausage and a creamy, zesty street corn mixture with lime, jalapeno, and spices. It’s a colorful, crave-worthy bowl that’s perfect for easy weeknight dinners or casual entertaining.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
For the Sweet Potatoes: | |
| 4 cups | sweet potatoes, peeled and cut into 1-inch pieces |
| 3 tablespoons | olive oil |
| 3/4 teaspoon | paprika |
| 3/4 teaspoon | garlic powder |
salt and pepper, to taste | |
For the Sausage: | |
| 1 lb. | |
| 1 packet | taco seasoning |
| 1/4 cup | water |
| 1 tablespoon | olive oil |
For the Street Corn: | |
| 12 oz. | corn (fire-roasted if possible) |
| 1 tablespoon | olive oil |
| 2 teaspoons | minced garlic |
| 1/4 cup | chopped cilantro |
| 1/4 cup | chopped jalapenos (adjust to taste) |
| 1 | lime (1–1½ tablespoons juice and a little zest) |
| 3 tablespoons | mayonnaise |
| 3 tablespoons | sour cream |
| 1/4 teaspoon | chili powder |
| 1/8 teaspoon | cumin |
| 1/4 teaspoon | paprika |
Optional Toppings: | |
avocado | |
cotija or queso fresco | |
crushed tortilla chips | |
Tajín, or another chile lime seasoning blend | |
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Directions
-
Preheat oven to 400°F. Toss sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread in an even layer on a sheet pan. Roast for 25–30 minutes, tossing halfway through, until tender and lightly crispy.
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Heat olive oil in a large skillet over high heat. Add corn and cook for 5–8 minutes, stirring occasionally, until lightly charred. Add minced garlic and cook for about 15 seconds, until fragrant. Remove from heat and let cool slightly.
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In the same skillet, heat olive oil over medium heat. Add sausage and cook, breaking it apart as it browns, until fully cooked. Stir in taco seasoning and water. Simmer for 2–3 minutes, until slightly thickened and saucy.
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In a large bowl, whisk together lime juice and zest, mayonnaise, sour cream, jalapenos, chili powder, cumin, and paprika. Add the cooled corn and cilantro. Toss until well coated.
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Divide roasted sweet potatoes among serving bowls. Top with sausage, then spoon over the street corn mixture. Finish with desired toppings like cotija cheese, avocado, crushed tortilla chips, and a sprinkle of Tajín.
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