Fall's sweet onions and sweet potatoes pair perfectly in a tasty sauté sparked with flavorful sausage. From prep to table, you can complete this colorful, appetizing, and nutritious dish in a half hour or less. - Jan Roberts-Dominguez

1 pound (about 4 links) fully cooked sausage of choice, cut on the diagonal in 1/2-inch slices
3 tablespoons olive oil, divided
1 pound sweet potatoes (yam variety), peeled and julienned
1 pound AmeriSweet onions, cut in 1-inch wedges, then separated
2 stalks celery, sliced thinly on the diagonal
1 green pepper, julienned
3 cloves garlic, chopped finely
Salt, as needed
2 tablespoons chopped fresh marjoram or fresh oregano or 2 teaspoons, dried
1/2 teaspoon sugar
1/2 tablespoon red wine vinegar
3 cups hot, cooked pasta, rice or polenta

Sauté sausage in 1 tablespoon oil until lightly browned. Remove from pan; reserve on paper towel. In the same pan, heat remaining 2 tablespoons oil; sauté sweet potato until tender-crisp and lightly browned. Stir in remaining vegetables and 1 teaspoon salt; sauté until tender. Return reserved sausage to pan. Stir in marjoram or oregano and sugar. Add more salt if necessary; lightly season with freshly ground black pepper. Remove from heat; stir in vinegar. Serve with pasta, rice or polenta.

6 servings