Hey all you last minute Thanksgiving planners. I see you out there. All of a sudden it’s t-minus 3 days until Thanksgiving and all you’ve thought about is the turkey and side dishes. You don’t have the time or feel like making a big old cheese board, but you want to make something fun, quick and delicious? I got you covered. Don’t I always?
Say hello to these Chicken Sausage Sweet Potato Bites because your appetizer game just got real strong.
With just a few simple ingredients, many of which are already almost done for you, you can have a Thanksgiving app that everyone will go crazy for. I’m so pumped to be working with Alexia again this year, because not only do I love their products, but I love how they save me time while I’m doing a million other things in the kitchen.
You guys. Have you even tried these Alexia Sweet Potato Puffs? I’m dying over them. I picked them up at my local Ralphs, and I highly suggest you give them a try!
I mean how cute are they? They’re basically a crispy, crunchy, light and fluffy puff of sweet potato and I’m not gonna tell you how many I’m able to eat in one sitting. ???? Ok, it’s A LOT.
Everybody knows that putting food on a stick instantly makes it more fun and omg this sweet combo is a flavor bomb in your mouth! Crispy sweet potato combined with the savory chicken sausage and a dab of mustard mix! It’s to die for.
Here’s how simple it is. While the puffs are baking in the oven, you can prep the sausage and dipping sauce. As soon as they’re out, assemble and enjoy! I can’t WAIT for you to try these!
This post is sponsored by Alexia. Thank you for supporting the brands that I love.
- 1 bag Alexia Sweet Potato Puffs
- 1 package fully cooked chicken sausage, thickly sliced ((I used sun-dried tomato basil, but use any flavor you like))
- cooking spray
Mustard Dipping Sauce
- 4 tablespoons whole grain mustard (can also just use dijon)
- 3 tablespoons mayonnaise
- lemon juice
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and place the sweet potato puffs on top. Make sure they have plenty of space and are not touching so that they crisp up nicely. Place in the oven and cook for 25-30 minutes or until crispy on the outside.
- While the sweet potatoes cook, heat a skillet over medium/high heat. Lightly coat the pan with cooking spray and add the sausage.
- Cook for about 5 minutes, stirring often until the sausage is browned on the outside. Turn off heat and set aside.
- Make the mustard sauce by mixing together the mustard and mayonnaise. If you need to thin it out, use a little squeeze of fresh lemon juice.
- When the potatoes are done, begin to assemble. Place a dollop of sauce on a platter then put 1 sweet potato puff on a toothpick followed by 1 piece of chicken sausage. Stand it up in the dollop of sauce and repeat until done. Serve immediately.