By Chef Hanna | Prep: 15 min | Cook: 40 min | Total: 55 min | Serves: 6-8
Table of Contents
The Heartiest Southern Stew You’ll Ever Make
There’s nothing quite like a big pot of Southern stew simmering on the stove, filling your kitchen with the most incredible aromas. I’m Chef Hanna, and this Southern sweet potato and sausage stew is the ultimate cold-weather comfort food – hearty, flavorful, and soul-satisfying in every spoonful.
This isn’t just any stew. This is Southern cooking at its finest – smoky sausage, tender sweet potatoes, leafy greens, all swimming in a rich, slightly spicy broth that’s been building flavor for 40 minutes. It’s the kind of stew that warms you from the inside out, the kind your grandmother would have made on a chilly Sunday afternoon, and the kind that makes your whole house smell like home.
What makes this Southern sweet potato and sausage stew so special? The combination of sweet and savory flavors is absolutely perfect. Sweet potatoes bring natural sweetness and creaminess, spicy sausage adds smokiness and heat, greens provide earthiness, and the Creole-seasoned broth ties everything together. It’s a complete meal in one pot – protein, vegetables, and carbs all together.
Whether you’re feeding a hungry family on a weeknight, meal prepping for the week ahead, hosting a casual dinner party, or just craving serious comfort food, this Southern stew delivers every single time. Plus, it gets even better the next day, making it perfect for leftovers!
Why This Southern Stew Recipe Works
Sausage First = Flavor Foundation: Browning the sausage first releases flavorful fat and creates fond (browned bits) on the bottom of the pot – the flavor base for the entire stew!
Sweet Potato Perfection: Sweet potatoes naturally thicken the stew as they cook and break down slightly, creating a velvety, rich broth without adding flour or cornstarch.
Layered Seasonings: Building flavors with the “holy trinity” (onion, celery, bell pepper), then adding Creole seasoning, creates authentic Southern depth.
Greens Add Balance: Collard greens or kale add earthiness and nutrition, balancing the richness of the sausage and sweetness of the potatoes.
One-Pot Wonder: Everything cooks in one Dutch oven or large pot – maximum flavor, minimal cleanup. Perfect for busy weeknight dinners!
Make-Ahead Friendly: Like all good stews, this tastes even better the next day as flavors continue to meld. Great for meal prep!
Hearty but Not Heavy: Despite being filling and satisfying, this stew doesn’t feel overly heavy thanks to the vegetables and broth-based (not cream-based) format.
Ingredients You Need
For the Stew Base:
- 1 lb smoked sausage (andouille, kielbasa, or smoked turkey sausage)
- 2 tablespoons olive oil or bacon fat
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 1 large green bell pepper, diced (the holy trinity!)
- 4 cloves garlic, minced
- 2 large sweet potatoes (about 1½ lbs), peeled and cubed (1-inch pieces)
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 bay leaf
For the Seasonings:
- 2 tablespoons Creole seasoning (or Cajun seasoning)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt (adjust after tasting)
- ½ teaspoon black pepper
- ½ teaspoon sugar (balances acidity)
For the Greens:
- 4 cups collard greens or kale, tough stems removed, chopped
- (Add in last 15 minutes of cooking)
Optional Add-Ins & Toppings:
- 1 can (15 oz) white beans or black-eyed peas (authentic Southern!)
- Hot sauce (for serving)
- Fresh parsley or green onions (garnish)
- Cornbread (essential for soaking up broth!)
- Shredded cheddar cheese
Ingredient Notes for Authentic Southern Flavor:
Sausage selection: Andouille is most authentic for Southern/Cajun cooking – it’s spicy and smoky. Kielbasa works great and is milder. Smoked turkey sausage is a lighter option. Avoid Italian sausage – wrong flavor profile!
Sweet potatoes vs yams: Use orange-fleshed sweet potatoes (often labeled “yams” in stores but they’re actually sweet potatoes). Real yams are hard to find and have white/purple flesh.
Creole vs Cajun seasoning: Both work! Creole is a bit milder with more herbs; Cajun is spicier. Or make your own blend: paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, pepper.
Greens choice: Collard greens are most traditional Southern. Kale is easier to find and cooks faster. Mustard greens or turnip greens are also authentic. Avoid spinach – too delicate and turns mushy.
Broth quality matters: Use good-quality chicken or vegetable broth. Homemade is best, but store-bought works. Low-sodium lets you control salt level.
Step-by-Step Instructions
Step 1: Brown the Sausage (5 minutes)
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Slice the sausage into ½-inch thick rounds.
Add sausage to the hot pot (no oil needed yet – it releases its own fat). Cook for 3-4 minutes, stirring occasionally, until browned on both sides with nice caramelization.
Don’t skip this step! Browning creates flavor depth through the Maillard reaction and renders fat that will flavor the entire stew.
Remove sausage to a plate with a slotted spoon, leaving the rendered fat in the pot.
Pro tip: Those brown bits stuck to the bottom? That’s liquid gold called “fond.” Don’t scrape it off yet – we’ll deglaze it later for maximum flavor!
Step 2: Sauté the Holy Trinity (7 minutes)
Add 1-2 tablespoons olive oil to the pot if needed (you should have some sausage fat, but add more oil if the pot looks dry).
Reduce heat to medium. Add diced onion, celery, and bell pepper (the “holy trinity” of Southern/Cajun cooking).
Sauté for 5-6 minutes, stirring occasionally, until vegetables are softened and onion is translucent.
What’s happening: The vegetables sweat and release moisture, which helps deglaze those beautiful brown bits from the sausage. You’ll see the fond lifting and incorporating into the vegetables.
Add minced garlic and cook for 1 minute until fragrant. Don’t let it burn – garlic burns quickly and turns bitter!
The holy trinity explained: This is the Southern/Cajun equivalent of French mirepoix or Spanish sofrito – the aromatic vegetable base that flavors countless dishes.
Step 3: Add Sweet Potatoes and Tomatoes (3 minutes)
Add the cubed sweet potatoes to the pot. Stir to combine with the vegetables.
Pour in the diced tomatoes with their juice. The acidity of the tomatoes helps break down the sweet potatoes and brightens the overall flavor.
Stir everything together for 1-2 minutes, letting the tomatoes warm through.
Sweet potato tip: Keep the cubes uniform (about 1 inch) so they cook evenly. Too small and they’ll disintegrate; too large and they won’t be tender in time.
Step 4: Build the Broth and Add Seasonings (2 minutes)
Pour in the chicken broth and water. Add the bay leaf.
Now for the seasonings: add Creole seasoning, smoked paprika, thyme, cayenne pepper, salt, black pepper, and sugar.
Stir everything together thoroughly. The liquid should just barely cover the ingredients. If not, add a bit more water or broth.
Seasoning note: Start with less salt since the sausage and Creole seasoning are already salty. You can always add more at the end!
The sugar secret: Just ½ teaspoon balances the acidity from tomatoes without making the stew sweet. This is a classic Southern cooking trick!
Step 5: Simmer and Develop Flavors (25 minutes)
Bring the stew to a boil over medium-high heat.
Once boiling, reduce heat to medium-low to maintain a gentle simmer. Partially cover the pot with a lid (leave it slightly ajar for steam to escape).
Simmer for 25 minutes, stirring occasionally. The sweet potatoes should be getting tender but not falling apart.
What’s happening: The sweet potatoes release starch, naturally thickening the broth. Flavors are melding together. The liquid reduces slightly, concentrating flavors.
Don’t rush this step! The slow simmer is where the magic happens. This is when good stew becomes great stew.
Step 6: Add Sausage Back and Greens (15 minutes)
After 25 minutes, check the sweet potatoes – they should be fork-tender but still holding their shape.
Return the browned sausage to the pot. Add the chopped collard greens or kale, pushing them down into the liquid (they’ll wilt dramatically).
If adding beans (optional but delicious), add them now too.
Stir everything together. The greens will look like too much but they’ll wilt down in just a few minutes.
Continue simmering for 10-15 more minutes until greens are tender. Collard greens take the full 15 minutes; kale only needs about 10 minutes.
Greens transformation: They’ll go from bulky and bright green to dark, silky, and tender. This is when they become truly delicious!
Step 7: Final Seasoning and Adjust (3 minutes)
Remove the bay leaf (very important – bay leaves aren’t meant to be eaten!).
Taste the stew. This is the critical moment! Adjust seasonings:
- Not enough salt? Add ½ teaspoon at a time
- Too spicy? Add a bit more sugar or squeeze of lemon juice
- Not spicy enough? Add more cayenne or hot sauce
- Needs brightness? Add a splash of vinegar or lemon juice
- Too thick? Add a bit more broth
- Too thin? Simmer uncovered for 5-10 more minutes
Pro tip: The stew should taste well-seasoned but not overwhelming. Remember, cornbread will be served with it, which is mild, so the stew can handle bold flavor!
Step 8: Serve Hot and Enjoy!
Ladle the stew into deep bowls. The ideal portion has a good balance of sausage, sweet potato chunks, greens, and plenty of rich broth.
Garnish with fresh parsley or sliced green onions if desired.
Serve with hot cornbread on the side (essential for soaking up the delicious broth!), hot sauce at the table for those who want extra heat, and cold butter for the cornbread.
Serving tip: Let the stew rest for 5 minutes before serving if you have time. This allows it to thicken slightly and cool just enough to eat comfortably.
Pro Tips for Perfect Southern Stew
Don’t skip browning the sausage: This creates the flavor foundation for the entire stew. It’s tempting to skip this step when you’re in a hurry, but it makes a huge difference!
Cut sweet potatoes uniformly: Consistent 1-inch cubes ensure they all finish cooking at the same time. No crunchy or mushy pieces!
Adjust heat to your crowd: Cayenne pepper adds heat without changing flavor. Start with less if serving kids, or leave it out entirely and let adults add hot sauce at the table.
Low and slow wins: Resist the urge to crank up the heat. A gentle simmer develops better flavors than a hard boil, which can break down sweet potatoes too much.
Make it ahead: This stew is even better the next day! Make it the night before, refrigerate, and reheat gently. The flavors will have melded beautifully.
Freeze in portions: This stew freezes beautifully for up to 3 months. Portion into individual containers for quick weeknight dinners.
Thin vs thick consistency: Prefer thicker? Mash some sweet potato chunks against the side of the pot. Prefer thinner? Add more broth.
The cornbread is non-negotiable: In the South, stew without cornbread is just wrong. The mild, slightly sweet bread balances the spicy, savory stew perfectly!
Delicious Variations
Chicken & Sweet Potato Stew
Replace sausage with 1½ lbs diced chicken thighs. Brown the chicken first, remove, then proceed with recipe. Add chicken back with the greens.
Seafood Southern Stew (Lowcountry Style)
Omit sausage. Add 1 lb shrimp and ½ lb crab meat in the last 5 minutes. Add Old Bay seasoning instead of Creole. Serve over rice.
Vegetarian Sweet Potato Stew
Skip the sausage. Add smoked paprika and liquid smoke for smokiness. Use vegetable broth. Add extra beans for protein. Still delicious!
Spicy Cajun Version
Use hot andouille sausage, increase cayenne to 1 teaspoon, add diced jalapeños with the holy trinity, and finish with hot sauce.
Sweet Potato & Black-Eyed Pea Stew
Add 2 cans of black-eyed peas (traditional Southern!). Reduces sausage to ½ lb. Perfect for New Year’s (black-eyed peas = good luck!).
Turkey Sausage Lighter Version
Use smoked turkey sausage instead of pork. Use less oil. Still flavorful but with less fat and calories.
Butternut Squash Variation
Replace sweet potatoes with butternut squash. Slightly different flavor but equally delicious and seasonal.
Extra-Veggie Loaded
Add okra (traditional!), green beans, or corn for more vegetables. Great way to use up garden produce.
Perfect Pairings
Essential Sides:
- Cornbread: The non-negotiable Southern side. Sweet, crumbly, perfect for soaking up broth
- Hot water cornbread: Pan-fried cornmeal patties – authentic Southern!
- Biscuits: Buttermilk biscuits work great too
- Rice: Serve stew over rice for a heartier meal
Additional Sides:
- Simple green salad (cuts richness)
- Coleslaw (creamy or vinegar-based)
- Pickles or pickled vegetables
- Mac and cheese (if you’re going full Southern!)
- Collard greens (if you didn’t add them to the stew)
Beverages:
- Sweet tea (of course!)
- Lemonade
- Beer (light lager pairs well)
- Red wine (Zinfandel or Syrah)
- Buttermilk (traditional Southern!)
Condiments at the Table:
- Hot sauce (Crystal, Texas Pete, Tabasco)
- Apple cider vinegar (a few dashes brighten flavors)
- Extra Creole seasoning
- Butter (for cornbread)
Storage & Reheating
Room Temperature:
Don’t leave stew at room temperature for more than 2 hours (1 hour if it’s hot outside). The combination of meat and vegetables can harbor bacteria.
Refrigerator:
Store in airtight container for up to 4-5 days. The stew actually improves! The flavors meld and deepen overnight.
Reheating from fridge:
- Stovetop (best): Place in pot over medium heat, stirring occasionally. Add a splash of broth if it’s thickened too much. Heat for 10-15 minutes until steaming.
- Microwave: Place portion in microwave-safe bowl. Heat 2-3 minutes, stirring halfway, until steaming hot.
Freezer:
Freeze in portions for up to 3 months. Let cool completely before freezing.
Freezing tips:
- Leave 1 inch of headspace in containers (stew expands when frozen)
- Portion into individual servings for easy weeknight dinners
- Label with date and contents
- Sweet potatoes may soften slightly after freezing but still taste great
Thawing and reheating:
- Thaw in refrigerator overnight (safest)
- Or reheat from frozen: Place in pot with ¼ cup water, cover, heat on low, stirring occasionally until thawed and hot (about 20-25 minutes)
Frequently Asked Questions
Can I use regular potatoes instead of sweet potatoes? You can, but it changes the character of the dish significantly. Sweet potatoes add natural sweetness and creaminess that balance the spicy sausage. Regular potatoes will make it more savory and less traditionally Southern. If using, try Yukon Gold for creaminess.
What if I can’t find Creole seasoning? Make your own! Mix: 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne, ½ tsp dried thyme, ½ tsp dried oregano, ½ tsp salt, ¼ tsp black pepper. This works perfectly!
My stew is too spicy – how do I fix it? Add 1-2 teaspoons of sugar or honey to balance heat. Stir in a splash of cream or coconut milk to mellow spice. Add more sweet potatoes if you have them. Serve with plenty of cornbread to balance!
Can I make this in a slow cooker? Yes! Brown sausage in a skillet first, then transfer everything to slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add greens in last 30 minutes.
Is this stew gluten-free? Yes! All ingredients are naturally gluten-free. Just check that your Creole seasoning and broth don’t contain gluten (most don’t, but always check labels).
Can I make this dairy-free? This stew is already dairy-free! Just make sure your sausage doesn’t contain milk products (most smoked sausages don’t, but check labels).
Why did my sweet potatoes turn to mush? They were overcooked or cut too small. Keep pieces about 1 inch, and don’t boil vigorously – maintain a gentle simmer. Also, don’t cook longer than 40 minutes total.
Can kids eat this? Absolutely! Just reduce or omit the cayenne pepper. The Creole seasoning alone provides flavor without much heat. Kids typically love sweet potatoes, and the sausage makes it appealing.
What’s the best sausage to use? Andouille is most authentic (spicy, smoky). Kielbasa is milder and easier to find. Smoked turkey sausage is a lighter option. All work wonderfully – use what you can find or prefer!
Southern Cooking Tips & Traditions
The Holy Trinity: Onion, celery, and bell pepper – the aromatic base of Cajun and Creole cooking (Louisiana’s answer to French mirepoix). Always start with this trio!
“Low and Slow”: Southern cooking philosophy – good things take time. The gentle simmer is where flavors develop and ingredients marry together.
One-Pot Meals: Traditional Southern cooking often featured one-pot meals because they were practical – fewer dishes to wash, could simmer while doing other work, and fed large families economically.
Seasoning in Layers: Building flavor by seasoning at each stage (browning sausage, sautéing vegetables, adding broth, final adjustment) creates depth you can’t achieve by adding all seasonings at once.
The Importance of Cornbread: In the South, cornbread isn’t just a side – it’s a utensil! Use it to soak up every drop of delicious broth. No spoon required!
“Make it Ahead”: Many Southern cooks made stews and soups the day before serving, knowing they improve with time. This isn’t laziness – it’s wisdom!
Meal Prep & Batch Cooking
Sunday Meal Prep Strategy:
- Make a double or triple batch on Sunday
- Portion into individual containers (2-cup portions)
- Refrigerate 4-5 portions for the week
- Freeze the rest for later weeks
Lunch Box Idea: Pack stew in a thermos to keep hot until lunch. Bring cornbread in a separate container. Easy, satisfying work or school lunch!
Freezer Meal Assembly: Make just the stew base (no greens yet). Freeze in gallon bags laid flat. When ready to eat, thaw, heat, and add fresh greens – they’ll wilt right in!
Budget-Friendly: This recipe feeds 6-8 people for about $15-20 total. That’s roughly $2-3 per serving for a complete, nutritious meal!
The Bottom Line
This Southern sweet potato and sausage stew is everything comfort food should be: hearty, flavorful, warming, and soul-satisfying. It’s the kind of stew that makes your kitchen smell amazing, brings people to the table with genuine hunger, and leaves everyone asking for seconds.
The combination of smoky sausage, sweet potatoes, leafy greens, and Creole seasonings creates a perfect balance of flavors – sweet, spicy, savory, smoky – all in one bowl. It’s authentic Southern cooking that’s actually practical for modern home cooks: one pot, simple ingredients, minimal hands-on time, and it gets better with age.
Whether you’re new to Southern cooking or grew up on it, this stew delivers. It’s impressive enough to serve company, comforting enough for family dinner, practical enough for meal prep, and delicious enough to crave on repeat. Plus, it’s genuinely good for you – packed with vegetables, protein, and nutrients.
Make a big pot this weekend. Serve it with cornbread and watch it disappear. Enjoy the leftovers getting even better throughout the week. And know that you’re cooking authentic Southern comfort food that warms both body and soul.
Happy cooking, and remember: a good pot of stew is love in a bowl!
– Chef Hanna
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8 people
Category: Main Dish, Soup & Stew, Comfort Food
Method: Stovetop, One-Pot
Cuisine: Southern, Cajun, Soul Food
Diet: Can be made Gluten-Free, Dairy-Free
Keywords: Southern sweet potato stew, sausage and sweet potato stew, Cajun stew recipe, comfort food stew, one pot meal, easy Southern cooking, sweet potato recipes, smoked sausage recipes, collard greens stew, hearty winter stew
Southern Sweet Potato & Sausage Stew
Ingredients
Equipment
Method
- Slice sausage into ½-inch rounds and brown in a Dutch oven for 3–4 minutes. Remove and set aside.
- Add olive oil, onion, celery, and bell pepper. Sauté for 6 minutes until softened, then add garlic for 1 minute.
- Add sweet potatoes and diced tomatoes; stir to combine and cook for 2 minutes.
- Pour in chicken broth and water. Add bay leaf, Creole seasoning, paprika, thyme, cayenne, salt, black pepper, and sugar. Stir well.
- Simmer for 25 minutes until sweet potatoes are tender.
- Add browned sausage and chopped greens. Simmer another 10–15 minutes until greens are tender.
- Remove bay leaf, taste, and adjust seasonings. Serve hot with cornbread and garnish with parsley or green onions.
