Sausage Sweet Potato Casserole

August 28, 2014

This is a classic case of me impulsively buying three ingredients without having any plan for them, and turning them into what became a really special meal. I can never resist the garlic sausage links at my favorite butcher’s counter when they have them, so I bought a pound of them without having a clue what I wanted to do with them. There were also amazing looking poblano peppers and sweet potatoes just sitting there calling my name on one of the farm stands at my market. No really, they were sitting there whispering “buy me, buy me”! Sausage, peppers and sweet potatoes… it sure made sense to me. I went right into a casserole direction with those three ingredients.

A small mountain of grated sweet potatoes. This is going to form the bottom later of the sausage sweet potato casserole!
A small mountain of grated sweet potatoes formed the bottom later of the sausage sweet potato casserole. To really bring out their flavor I cooked them in a little oil, cinnamon and sugar. They were incredible just on their own. I removed them to their own separate plate and went on to the next phase of the casserole.
The meat and veggie mixture for the sausage sweet potato casserole.
The meat and veggie mixture for the sausage sweet potato casserole had so many layers of flavor and texture. I used poblano pepper for a touch of heat, cremini mushrooms for extra meaty texture, and some Greek yogurt and cream cheese to make it creamy! Those amazing garlic sausages were definitely the star though.
The bottom sweet potato layer of the sausage sweet potato casserole.
It was just a matter of layering the sausage sweet potato casserole from there! I pressed the sweet potatoes into a firm bottom layer first. Then I piled the meat and veggie mixture into the next layer before topping it all off with a whole lot of cheese!
The sausage sweet potato casserole all hot and bubbly right out of the oven.
The sausage sweet potato casserole needed to bake for 20 minutes. That allowed the filling to meld together and the cheese to become gloriously melty and bubbly! Then I took it out and let it cool for a couple of minutes before serving.

Oh my goodness, when I tried it I was so happy! All of the ingredients sang together so beautifully in one hearty bite. This sausage sweet potato casserole was pure comfort and flavor for the soul! I hope you all enjoy it. xoxo

Sausage Sweet Potato Casserole
Sausage Sweet Potato Casserole
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Sausage Sweet Potato Casserole
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Sausage Sweet Potato Casserole
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Main Dish
Servings: 4
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 dash canola oil for browning
  • 1 pound garlic sausage links casings removed
  • 2 pinches hickory smoked sea salt
  • 2 large sweet potatoes peeled and grated on the largest holes of a box grater
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 whole onion peeled and thinly sliced
  • 1 whole poblano pepper seeded and thinly sliced
  • 8 oz cremini mushrooms thinly sliced
  • 3 tablespoons red wine
  • 1/2 teaspoon minced garlic
  • 1 dash Sriracha
  • 1 dash worcestershire sauce
  • 1/4 cup plain greek yogurt
  • 1 tablespoon vegetable cream cheese
  • 8 oz shredded mexican cheese blend
Instructions
  1. Heat the canola oil in a large rondeau pan over medium high heat. Brown the sausages, breaking them up as they cook. Season them with a big pinch of salt. Once they are cooked through and browned, remove them to a plate and set them aside.
  2. In the same pan, add a little more canola oil and get the grated sweet potatoes in there to cook. Spice them up with the cinnamon and nutmeg. When they are fragrant and tender, remove the sweet potatoes to a separate plate and set them aside.
  3. The onion, poblano and mushrooms go into that same pan. Deglaze the pan with the wine and let the veggies get soft for a few minutes. Add the garlic in and let it get just fragrant for a minute. Give the veggies a pinch of salt to season them as well.
  4. Get the sausage pack into the pan, along with the Sriracha, Worcestershire sauce, greek yogurt and cream cheese. Give the mixture a big old stir to combine it, then take it off the heat.
  5. Pre-heat the oven to 350 degrees. Get out an 11 x 7 casserole dish and press the sweet potatoes into the bottom of it to form the bottom layer. Pour the sausage mixture over the sweet potato layer and press it down gently into an even layer. Then sprinkle the cheese in an even layer on top.
  6. Get the sausage sweet potato casserole into the oven and let it bake for 20 minutes, until bubbly and melded together. Take it out and let it cool for a couple of minutes before serving.
  7. Scoop the casserole out in the desired portion sizes and enjoy this comforting dish! Depending on the portion sizes, this can feed 4 to 6 people.

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