Go Back
Print Pin

Savory Fall Sweet Potato and Sausage Casserole

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

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)

Instructions

  • Preheat the oven to 400°F (200°C).
  • 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.
  • Add the diced onions and peppers to the skillet with the sausage. Sauté until softened, about 5 minutes.
  • Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
  • Combine the cooked sausage mixture with the cubed sweet potatoes in a large mixing bowl.
  • Transfer the mixture to a greased baking dish, spreading it out evenly.
  • Sprinkle the shredded cheese evenly over the top of the casserole.
  • 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.
  • Once cooked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.