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Savory Fall Sweet Potato and Sausage Casserole

Fall Sweet Potato and Sausage Casserole made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 pound Italian sausage casings removed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced (red or green)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese cheddar or mozzarella
  • 1/4 cup fresh parsley chopped (for garnish)

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, cook the sausage over medium heat, breaking it up with a spatula until browned and cooked through, about 5-7 minutes.
  3. Add the diced onions and peppers to the skillet with the sausage. Sauté until softened, about 5 minutes.
  4. Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
  5. Combine the cooked sausage mixture with the cubed sweet potatoes in a large mixing bowl.
  6. Transfer the mixture to a greased baking dish, spreading it out evenly.
  7. Sprinkle the shredded cheese evenly over the top of the casserole.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  9. Once cooked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

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