Sweet Potato and Sausage Casserole
A cozy fall casserole made with tender sweet potatoes, savory sausage, onions, garlic, herbs, cream, and melted cheese. It is hearty, comforting, and easy to prepare for a family dinner.
Equipment
- Large baking dish
- Large mixing bowl
- Large skillet
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 pounds sweet potatoes peeled and cubed
- 1 pound sausage casing removed
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 2 tbsp fresh parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cubed sweet potatoes in a large bowl. Add olive oil, paprika, thyme, salt, and black pepper, then toss until evenly coated.
- Spread the sweet potatoes in a baking dish and roast for 20-25 minutes, until they begin to soften.
- While the sweet potatoes roast, cook the sausage in a large skillet over medium-high heat until browned and cooked through.
- Add the chopped onion to the skillet and cook for 4-5 minutes, until softened.
- Add the minced garlic and cook for about 30 seconds.
- Remove the sweet potatoes from the oven and gently combine them with the cooked sausage, onion, and garlic.
- Pour the heavy cream evenly over the mixture.
- Sprinkle the shredded mozzarella cheese over the top.
- Return the casserole to the oven and bake for 15-20 minutes, until the sweet potatoes are tender and the cheese is melted and golden.
- Broil for 1-2 minutes if a more golden cheese topping is desired.
- Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with fresh parsley and serve warm.
Notes
Nutritional Information per serving:
- Calories: 520 kcal
- Carbohydrates: 43g
- Protein: 22g
- Fat: 30g
- Saturated Fat: 13g
- Fiber: 6g
- Sugar: 9g
- Sodium: 850mg
