3 tbsps. extra-virgin olive oil.
1 Lb. Kielbasa, cut crosswise into 1/4 inch thick slices
1 large onion, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams, about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4 inch thick slices
1 pound white skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4 inch thick slices
6 cups low-salt chicken broth
1 large bunch swiss chard, stems removed, coarsely chopped
Heat oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth, bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of the potatoes in pot. Add swiss chard, cook about 1 minute to wilt. Serve and garnish with sausage.
Served with: Stella Artois Lager