Sweet Potato Sausage Casserole

Imagine a casserole dish emerging from the oven, its golden-cheddar crust bubbling over tender, jewel-orange sweet potatoes and ribbons of savory sausage.

Picture steam scented with smoked paprika, garlic, and thyme drifting through the kitchen, the kind of aroma that wraps you in warmth before the first bite.

I love this dish because it’s comfort with purpose—hearty, colorful, and balanced—turning everyday ingredients into something that feels special without fuss.

It’s the kind of recipe that earns a spot in the weeknight rotation yet still feels right at home on a cozy Sunday table.

One hectic evening when after-school activities ran late and everyone was hungry, this casserole saved dinner: I assembled it while the potatoes par-roasted, slid it in, and we’d a complete meal with time to spare.

Whether you’re feeding a crowd, stocking the fridge for leftovers, or craving a no-drama family favorite, this one delivers.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor with smoky paprika and savory Italian sausage
• Feeds a crowd; hearty, satisfying, and weeknight-friendly
• Offers flexible swaps for sausage, cheeses, and add-ins
• Preps ahead easily; assemble, chill, and bake when ready
• Cooks evenly with pre-roasted, fork-tender sweet potatoes

Ingredients

• 2 lb sweet potatoes, peeled and cut into 1-inch cubes — cube evenly for even cooking (choose firm, unblemished)
• 1 lb Italian sausage, casings removed — pick heat level to taste (find quality sausage with real hardwood smoke)
• 1 tbsp olive oil — for tossing potatoes (use a fresh, fruity extra-virgin)
• 1 medium yellow onion, diced — adds sweetness (choose firm, no soft spots)
• 1 red bell pepper, diced — color and crunch (look for glossy skin)
• 2 cloves garlic, minced — aromatic base (use fresh, not jarred)
• 1 tsp smoked paprika — subtle smokiness (Spanish-style if available)
• 1/2 tsp dried thyme — earthy note (rub to release oils)
• 1/2 tsp ground black pepper — gentle heat (freshly ground preferred)
• 1 tsp kosher salt, divided — seasons in layers (Diamond Crystal if possible)
• 1/4 tsp crushed red pepper flakes, optional — extra kick (adjust to heat tolerance)
• 1/2 cup low-sodium chicken broth — deglazes and adds moisture (choose low-sodium)
• 1/2 cup heavy cream — creamy sauce body (shake carton before measuring)
• 1 cup shredded sharp cheddar cheese, divided — tangy melt (shred from block for best melt)
• 1/4 cup grated Parmesan cheese — savory depth (use real Parmigiano-Reggiano)
• 2 tbsp fresh parsley, chopped, for garnish — fresh finish (add just before serving)

Step-by-Step Method

Preheat the Oven and Prep the Dish

Preheat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish. This prevents sticking and helps even browning. Gather all equipment and ingredients so everything is within reach. Preheating guarantees proper roasting right from the start, giving sweet potatoes a head start while you prepare the sausage mixture on the stovetop.

Toss and Roast the Sweet Potatoes

Peel and cube sweet potatoes into 1-inch pieces. Toss with olive oil and 1/2 teaspoon kosher salt. Spread evenly in the prepared baking dish. Roast for 15 minutes to begin softening and caramelizing. Even spacing and uniform cubes promote even cooking and prevent steaming. Set a timer and start the stovetop components.

Brown the Sausage

Heat a large skillet over medium-high heat. Add Italian sausage, casings removed. Break it up with a wooden spoon into bite-size crumbles. Cook for 5 to 7 minutes until browned with no pink remaining. Browning builds flavor and leaves fond in the pan for the sauce. Drain excess fat if needed.

Soften the Onion and Pepper

Add diced yellow onion and red bell pepper to the sausage. Stir and cook over medium heat until vegetables soften, about 4 minutes. The moisture helps deglaze lightly while keeping the sausage juicy. Stir occasionally to prevent sticking. Aim for tender, translucent onions and slightly softened peppers with bright color.

Bloom the Spices and Garlic

Stir in minced garlic, smoked paprika, dried thyme, ground black pepper, remaining 1/2 teaspoon salt, and red pepper flakes if using. Cook for 30 seconds until fragrant. Blooming spices in fat releases their oils and rounds their flavor. Keep heat moderate to avoid burning garlic, which can turn bitter quickly.

Deglaze with Broth

Pour in low-sodium chicken broth. Scrape up browned bits from the pan with a spoon. Simmer for 2 minutes to concentrate flavor and reduce slightly. This step builds a savory base for the creamy sauce. Keep the mixture bubbling gently, not boiling hard, to preserve moisture and texture.

Stir in Cream and Melt Cheeses

Reduce heat to low. Add heavy cream, 1/2 cup shredded cheddar, and grated Parmesan. Stir until melted and slightly thickened, 1 to 2 minutes. The sauce should coat the sausage and vegetables. Avoid high heat to prevent curdling. Adjust seasoning if needed with a pinch of salt or pepper.

Combine with Roasted Sweet Potatoes

Remove the partially roasted sweet potatoes from the oven. Pour the sausage mixture over them in the baking dish. Stir gently to coat without smashing the cubes. Distribute evenly for consistent cooking and flavor in every bite. Smooth the top for even cheese coverage in the next step.

Top with Cheese and Cover

Sprinkle the remaining 1/2 cup cheddar evenly over the casserole. Cover loosely with aluminum foil to trap steam and encourage tender sweet potatoes. The foil prevents over-browning while the center cooks through. Seal lightly without pressing down to keep the cheese from sticking to the foil.

Bake Until Tender and Bubbling

Return the dish to the oven. Bake for 20 to 25 minutes until the sweet potatoes are tender and the sauce is bubbling. Test doneness by piercing the largest potato cube with a fork. It should slide in easily. If needed, add a few minutes. Keep an eye on the edges for signs of bubbling.

Broil for a Golden Top

Remove the foil. Broil on high for 2 to 3 minutes to brown the cheese. Watch closely to avoid burning. Rotate the pan if your broiler heats unevenly. Aim for a lightly blistered, golden top with some crisp edges. This step adds texture and extra flavor to the finished casserole.

Rest, Garnish, and Serve

Let the casserole rest for 10 minutes to set and thicken. This makes serving cleaner and keeps portions intact. Sprinkle with chopped fresh parsley for color and freshness. Spoon onto plates or bowls. Pair with a crisp salad or steamed greens. Enjoy warm, and refrigerate leftovers promptly.

Ingredient Swaps

• Sausage: swap Italian pork sausage for chicken or turkey sausage, or use plant-based sausage or crumbled tempeh for a vegetarian option (add 1–2 tbsp oil).
• Dairy: replace heavy cream with half-and-half, evaporated milk, or unsweetened coconut milk; use lactose-free cheddar or dairy-free shreds.
• Parmesan can be subbed with Pecorino Romano or nutritional yeast.
• Veggies/broth: sub sweet potatoes with butternut squash or carrots; red bell pepper with poblano or frozen mixed peppers; onion with leeks or shallots.
• Use vegetable broth instead of chicken; smoked paprika can be replaced by regular paprika plus a pinch of cumin or chipotle.

You Must Know

Doneness • If the top is browned but potatoes feel firm when pierced, tent with foil and keep in the oven 5–10 more minutes; the fork should slide into the largest cube with just slight resistance and steam should puff out when pressed.

Troubleshoot • When the sauce looks greasy or split after adding cheese, splash in 1–2 tablespoons warm broth and stir gently off heat until glossy; the goal is a smooth, lightly thickened coating that ribbons from the spoon.

Flavor Boost • For deeper savoriness, stir 1–2 teaspoons Dijon and 1–2 teaspoons apple cider vinegar into the creamy sausage mixture; taste for balance—brightness should tame richness without reading “sour.”

Swap • If using turkey or chicken sausage, add 1 tablespoon butter with the aromatics to replace fat; the sauce should cling, not pool—look for a velvety sheen before combining with potatoes.

Scale • For 8–10 servings, increase everything by 50% and use a deeper 9×13 or two smaller dishes; extend oven time by 5–15 minutes, checking for bubbling edges and 200–205°F center temp for cohesive set.

Serving Tips

• Serve with a crisp green salad and lemon vinaigrette to balance richness.
• Add crusty garlic bread for scooping the creamy sausage sauce.
• Top portions with a dollop of sour cream and extra chopped parsley.
• Pair with a light, citrusy pilsner or a medium-bodied Pinot Noir.
• Plate in warm bowls; garnish with thinly sliced scallions for freshness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container 3–4 days.

Reheat covered at 350°F or microwave until hot.

Make ahead by assembling through step 8.

Cool, cover, and refrigerate up to 24 hours.

Add 5–10 minutes bake time.

Freezes well 2–3 months.

Thaw overnight, then bake until bubbling.

Reheating

Reheat gently.

Microwave covered portions at 50% power for 60–90 seconds, stirring once.

Oven at 325°F, covered, for 12–18 minutes.

Stovetop on low heat with a splash of broth or cream, covered, stirring occasionally until warmed through.

Avoid drying.

Thanksgiving Potluck Staple

Leftovers warm up like a hug, but this casserole truly shines when I carry it to a Thanksgiving potluck, still steaming under foil. I slide it onto the table and watch the cheese glow like sunset over the sweet potatoes.

Savory Italian sausage, smoky paprika, and a sigh of cream make it feel both familiar and special.

Here’s how I make it potluck-proof: I roast the cubes until edges caramelize, then fold in the sausage-onion-pepper mixture so every bite tastes balanced.

I cover with foil for travel, then give it a quick broil at my host’s to re-crisp the top. I garnish with parsley for a fresh, green whisper. It serves six generously, scoops cleanly, and holds heat beautifully—exactly the kind of dish folks remember.

Final Thoughts

Ready to dig in? Give this cozy casserole a try as written, or tweak it with your favorite sausage, greens, or cheese to make it your own.

Frequently Asked Questions

Can I Make This Casserole Gluten-Free Without Specialty Products?

Yes—you can. I’d choose gluten-free labeled sausage and broth, then follow the recipe. Everything else already whispers cozy comfort: sweet potatoes, cream, cheese. I’ll guide you—no flour needed, just golden edges, bubbling sauce, and herb-kissed warmth.

How Do I Scale the Recipe for 12 Servings?

Double everything for 12 servings, and bake in two 9×13 dishes or one deep roasting pan. I’ll keep temps the same, rotate pans halfway, and extend baking 5–10 minutes until tender, bubbling, and golden.

What Wine Pairs Best With This Casserole?

I’d pour a medium-bodied red like Grenache or Zinfandel; their berry warmth hugs savory spice. Prefer white? I’d choose Viognier or oaked Chardonnay—silky, orchard-fruited, and plush. Feeling bubbly? I’d pick dry Prosecco to brighten every cozy bite.

Can I Prepare It Entirely on the Stovetop?

Yes—you can. I’d pan-roast the sweet potatoes covered until tender, brown the sausage, then simmer everything with cream and cheese. Finish uncovered to reduce slightly. You’ll get bubbling, velvety comfort without ever lighting the oven.

How Can I Reduce the Dish’s Sodium Content?

Use low-sodium broth, halve the salt, and choose reduced-sodium or homemade sausage. I’ll rinse canned add-ins, lean on herbs, smoked paprika, and lemon zest. Finish with a salty cheese sprinkle instead of mixing it throughout.