Grilled Sweet Potatoes are covered with creamy, smooth avocado salsa and turkey sausage for a quick, easy and healthy appetizer. Perfect for summer entertaining!
We’re super-BFF internet friends right?
Which means we can be 110% TOTALLY honest with each other, with Z-E-R-O judgment whatsoEVAH.
So, fess up, how many of ya’ll have invited company for dinner, and wanted to be ULTRA impressive, so your over-achieving inner-self decided to consult Mr. Google for the FANCIEST of knock-your-taste-buds-right-off-your-face kind of recipe to make.
Thaaaaaaat you had never made. Like, ever. But the reviews said it was amazing and those things, they DON’T LIE.
Well, except for the time that you make it. And it FAILS x 100.
Peeps. This is where you have two choice in life:
- Cry, put on your pajamas and make a batch of Paleo brownies. Face plant into said batch of brownies before company comes over, and try to distract them from seeing that smudge of chocolate on your forehead by ordering them pizza.
Not that I’ve done this. Just hypothetically speaking.
- Put on your big-person panties, pretend like NOTHING HAPPENED, and serve them the EZ-IEST of EZ little bites of perfectly smokey-sweet-and-spicy sweet potato rounds covered with creamy guacamole and topped with a round of grilled Butterball Everyday Smoked Turkey Dinner Sausage
Look at you. Calm, collected and cool as a cucumber.
I am sort of having a mild obsession with grilled sweet potatoes. But, when we’re talking rounds of grilled-tender-soft but still CRISPY bites of YUM, I mean, how do you NOT picture yourself eating that for every. Single. Meal of the day.
Especially when there’s avocado and turkey sausage in the equation. I always hated math in high school, but the tasty kind just MAKES SENSE.
And you don’t even have to go to the back of the book to get the answers and pretend like you thought of them on your own.
Don’t lie. Remember, we are BFFS. It’s a safe place.
Besides the whole “EAT ALL THE SMOKEY-SWEET POTATOES” phase of life that my current inner grill babe is experiencing due to FINALLY learning how to BBQ my own food, I have also been keeping a secret from you.
Because it’s SO delicious that I wanted to keep it all for myself. You know, because I’m 5, and not good at sharing like that.
Until the Huberoni said something along the lines of “sharing is caring woman.” Except he doesn’t refer to me as “woman.” That’s just for dramatic effect.
Now that I’ve got you intrigued by my super-YUM-secret, I’ll let you in on it:
Even when it starts to snow in the winter, I will put on eleventy billion parkas and brave the outside land of summer-for-Eskimos to grill my turkey sausage.
I know, you’re all like “but the Butterball Turkey Sausage is already smoked, so what’s the point?”
Smokey. TIMES 2.
That’s the point.
I thought we were, like, SUPER TIGHT and connected by our taste buds AND minds. Why would you even question such things?
Go forth into the land of impressively-easy-and-fun bite sized food.
Don’t worry, you can still eat your brownies a different day. Internet buds don’t deny each other of chocolate.
Spicy Grilled Sweet Potatoes with Avocado Salsa and Turkey Sausage
- 1 Medium Sweet potato 300-350g
- 1 Tbsp Olive oil
- 1 tsp Cumin powder
- 1 tsp Smoked Paprika
- 1/2 tsp Chile powder
- 1/2 Cup Avocado mashed (about 1 small avocado, or 120g)
- 2 tsp Fresh lime juice
- 2 tsp Fresh garlic minced
- 3 Tbsp Cilantro minced
- 1/4 Cup Salsa of choice
- 1/2 inch a Butterball Every Day Smoked Turkey Dinner Sausage sliced into 3/4 rounds *
- Preheat yourgrill to medium heat and spray with cooking spray.
- While the grill heats, cut the sweet potato into 1/2 inch thick rounds and rub the tops with half of the olive oil.
- In a small bowl, combine the cumin, paprika and chile powder. Sprinkle half the spice mixture over top of the oiled-side of the potatoes and rub into each slice. Sprinkle with salt and pepper.
- Place the potato rounds, oiled-side down onto the pre-heated grill and cook for 4 minutes.
- While the potatoes cook, place the avocado, lime juice, garlic, cilantro and salsa into a medium bowl and mash until well combined. Leave a little bit of the avocado chunky for some texture. Season with a pinch of salt and pepper.
- Once the potatoes have cooked on one side, brush the tops with the remaining oil and sprinkle with the remaining seasoning, rubbing it in quickly so you don't burn yourself. Flip the potatoes and cook for an additional 4 minutes, or until fork tender. Transfer to a plate and cover to keep warm.
- Place the sliced Turkey Sausage on the grill and cook for 2 minutes per side, flipping once.
- Divide the avocado mixture onto the center of each grilled potato round and top with a slice of sausage.
Recipe Notes* You will not use all the sausage, but I recommend grilling it all and then eating it throughout the week, as it's super tasty!
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