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Southern sweet potato sausage stew in ceramic bowl with orange chunks smoked sausage collard greens cornbread side steam rising

Southern Sweet Potato & Sausage Stew

A hearty Southern stew filled with smoky sausage, tender sweet potatoes, and collard greens simmered in a rich Creole-seasoned broth. Perfect cold-weather comfort food that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Comfort Food, Main Dish, Soup & Stew
Cuisine: Cajun, Soul Food, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 1 lb smoked sausage andouille, kielbasa, or smoked turkey sausage
  • 2 tbsp olive oil or bacon fat
  • 1 large yellow onion diced
  • 3 stalks celery diced
  • 1 large green bell pepper diced
  • 4 cloves garlic minced
  • 2 large sweet potatoes peeled and cubed
  • 1 can (14.5 oz) diced tomatoes with juice
  • 4 cups chicken broth
  • 1 cup water
  • 1 bay leaf
Seasonings
  • 2 tbsp Creole seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp salt adjust after tasting
  • 1/2 tsp black pepper
  • 1/2 tsp sugar balances acidity
Greens & Add-ins
  • 4 cups collard greens or kale chopped, added in last 15 minutes
  • 1 can (15 oz) white beans or black-eyed peas optional
Garnish
  • fresh parsley or green onions for garnish
  • cornbread for serving

Equipment

  • Dutch Oven
  • Wooden spoon
  • Cutting Board
  • Chef’s Knife

Method
 

  1. Slice sausage into ½-inch rounds and brown in a Dutch oven for 3–4 minutes. Remove and set aside.
  2. Add olive oil, onion, celery, and bell pepper. Sauté for 6 minutes until softened, then add garlic for 1 minute.
  3. Add sweet potatoes and diced tomatoes; stir to combine and cook for 2 minutes.
  4. Pour in chicken broth and water. Add bay leaf, Creole seasoning, paprika, thyme, cayenne, salt, black pepper, and sugar. Stir well.
  5. Simmer for 25 minutes until sweet potatoes are tender.
  6. Add browned sausage and chopped greens. Simmer another 10–15 minutes until greens are tender.
  7. Remove bay leaf, taste, and adjust seasonings. Serve hot with cornbread and garnish with parsley or green onions.

Notes

This stew gets even better the next day as flavors meld. Serve with warm cornbread for the full Southern experience. Freeze leftovers up to 3 months.
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