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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Sweet and Heat Mixed Grill Breakfast

Talk about a breakfast that is both hearty and well-rounded. With snow piling up outside, the wind whipping across the driveway, this is a great start before heading out to do even more shoveling.


For 4 people


  • 1 lb(s) large sweet potato, about 1 pound
  • 1/4 lb(s) hot Italian sausage, partially frozen
  • 2 tablespoon(s) butter or margarine
  • 1 teaspoon(s) minced garlic in oil
  • 1/2 teaspoon(s) onion powder
  • 1/2 teaspoon(s) celery seed
  • Salt and black pepper to taste
  • 3 eggs
  • Cornbread squares, optional

Sweet and Heat Mixed Grill Breakfast Directions

  1. Peel and cube sweet potato. Boil until crisp tender over high heat, about 4-5 minutes depending on the size of your cubes. Immediately drain and cool in refrigerator, uncovered.
  2. Slice the sausage into 1/4-inch thick slices; set aside. In a large skillet(I use a cast-iron frying pan for best results)add the butter and garlic. Over medium heat, cook garlic until fragrant, about 2-3 minutes. Add the sausage slices and continue cooking, and frequently stirring, until no longer pink in the middle, about 3-4 minutes. Add the diced, cooked potato, onion powder, celery seed, salt and pepper to taste. Cook until potatoes have started to brown and everything is heated through, another 5-7 minutes, adding more butter if necessary to prevent sticking.
  3. Meanwhile, cook eggs to your desired preparation.
  4. To serve, ladle sausage mixture onto 3 serving plates and top each with a cooked egg. Served with a cornbread square and you have breakfast to hold you over for the morning.