Cut your peeled sweet potato into thin slices.

Quarter the slices so you have bite size pieces.

Slice and quarter your russet potatoes the same way, without peeling them first.

Coarsely chop your onion.

In a deep, large skillet melt the butter on high.

Add your potatoes, corn, and onion to the pan.

Sprinkle the creole seasoning on the top of the mixture, and combine.

Reduce heat to medium, and cover the pan with its lid.

Cook on medium heat, stirring occasionally, for 30 minutes.

In a separate pan, slice and cook your sausage thoroughly.

At the end of 30 minutes, make sure all your potatoes are tender. Don't over cook, or all your ingredients will turn to mash.

Combine the sausage with your dish, and serve immediately.