Sweet Potato Sausage Casserole 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 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:

• 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:

• 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 375 degrees F.
• Lightly brown sausage links in skillet.
• Drain on a paper towel to remove extra grease.
• Slice potatoes and apples and place in a greased casserole dish.
• (If you use the pineapple chunks, you can add them here, if you wish.) In a small bowl, blend the flour, salt, brown sugar, pineapple juice (or syrup from pineapple chunks), and water; pour this mixture over the potatoes and apples.
• Place the sausages on top.
• Bake 45 minutes or until the apples are tender.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish.
• Heat a large nonstick skillet over medium heat. Cook sweet potatoes, stirring occasionally, until soft, 10 to 15 minutes. Transfer to a large bowl. Add sausage to the skillet; cook and stir until browned and crumbly, about 10 minutes. Add onion, jalapeno, and garlic and cook 3 minutes more. Transfer mixture to the bowl with the sweet potatoes and add tomatoes. Stir and spread into the prepared baking dish.
• Whisk eggs, milk, cream, 1 1/2 cups Cheddar cheese, and salt together in a bowl. Pour over mixture in the baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until top is golden brown and knife inserted in the center comes out clean, 30 to 45 minutes. Let stand 5 minutes before serving.

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.

Steps:

• Preheat oven to 400 with rack on lower middle position. Lightly grease a 9x13 inch baking dish and set aside.
• On a large baking sheet, combine sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper and toss to coat well. Bake in a single, even layer for 20 minutes or until soft.
• Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and garlic and stir 2 to 3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9xx13 inch baking dish.
• In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, chopped kale or spinach, and 1/4 teaspoon freshly ground black pepper to the mixture in baking dish. Gently toss to combine all ingredients well.
• In a bowl, gently whisk together the eggs and 1/2 cup of non dairy milk until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25 to 30 minutes or just until eggs are set in center.
• Dish can be prepared the night before. Cover tightly and chill if you do prepare the night before and then bake uncovered in preheated oven for up to an hour, if baking straight from the fridge.