Sausage Sweet Potato Bake Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, sweet potatoes, green pepper and onion in oil over medium heat for 5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, cream, salt and pepper. Bring to a boil; remove from the heat. Drain pasta; stir into sausage mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.
• Bake in the preheated oven until slightly browned, about 30 minutes.
• Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
• Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
• Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
• Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.
• Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.

Steps:

• In a large microwave-safe bowl, combine potatoes, 1 tablespoon oil and salt. Microwave, covered, on high for 6-8 minutes or until tender, stirring every 2 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon., In same skillet, heat remaining oil over medium-low heat. Add apple and carrot; cook, covered, 5-7 minutes or until carrot is just tender, stirring occasionally. Return sausage to pan. Stir in sweet potatoes and seasonings; cook, covered, 10-12 minutes or until carrot is tender.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a bowl, tip in the wedges and toss them in the oil along with some seasoning. Arrange them in the centre of a large baking tray. Tip the corn into the bowl with the remaining oil and some seasoning, and arrange them on one side of the wedges. Sprinkle some chilli or spices on one half of the wedges (do the whole lot if everyone likes spices). Arrange the sausages on the empty third of the tray.
• Put the tray in the oven and cook for 40 mins, turning the sausages and corn over halfway through. Take the tray out of the oven and sprinkle the parmesan over the corn, put it back in the oven and cook for 10 mins. Serve with the barbecue sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a large casserole dish with cooking spray.
• Combine sweet potatoes, sausage, and apples in the prepared dish. Season with salt and pepper and stir in honey mustard.
• Bake in the preheated oven until sweet potatoes are tender and sausage is browned, 45 to 55 minutes.

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a roasting tin, then pour over the sauce and stir to coat. Add a pinch each of salt and pepper.
• Bake for 45-50 mins, giving it a toss halfway through, until the sausages are cooked through and the sweet potato is soft. If freezing, leave to cool completely first. Can be frozen for up to one month. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Serve sprinkled with the coriander and chilli, if you like.

Steps:

• Preheat oven to 375.
• Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks.
• Place potatoes, onions and apples into ziploc bag.
• Pour in olive oil and all seasoning (more or less of these taste.).
• Shake bag until everything is coated well.
• Pour into 13x9 in pan and toss with sausage.
• Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

Steps:

• For oven: Preheat oven to 350 degrees F (175 degrees C).
• In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
• For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
• Cook on low setting for 6 to 8 hours.

Steps:

• Preheat oven to 375 degrees F.
• Brown sausage in skillet. Drain off fat.
• Arrange potatoes, apples and sausage in 2 qt casserole.
• Combine remaining ingredients and pour over casserole.
• Cover and bake for 50-60 minutes or until potatoes and apples are tender. You can alternately use cooked or canned sweet potatoes.

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl and set aside. Add oil to the skillet and heat over medium heat. Add bell pepper and onion; season with salt and pepper and cook until softened, 3 to 5 minutes. Transfer to a bowl.
• Add sweet potatoes to the hot skillet. Season with salt and black pepper; cook and stir frequently for 5 minutes. Cover skillet and cook 5 minutes more. Remove lid and cook until potatoes are browned, stirring frequently, 5 to 7 minutes more. Set aside.
• Whisk eggs, milk, 1/2 cup Cheddar cheese, garlic powder, dry mustard, salt, and black pepper together in a bowl.
• Heat a nonstick pan over medium heat. Add egg mixture and scramble until nearly done but still a bit wet, about 5 minutes. Remove from heat.
• Layer sweet potatoes in the bottom of a 9x13-inch baking pan. Pour in scrambled eggs, 1/2 cup Cheddar cheese, onion-pepper mixture, and sausage, in that order. Top with remaining cheese.
• Bake in the preheated oven until warmed through, about 10 minutes or until ready to serve.