Sweet Potato Sausage Casserole
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 large mixing bowl
- 1 sheet aluminum foil
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 2 pound sweet potatoes peeled and cut into 1-inch cubes
- 1 pound Italian sausage casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 clove garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt divided
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 cup chicken broth low-sodium
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese divided
- 1/4 cup grated Parmesan cheese
- 2 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and lightly oil the 9x13-inch baking dish.
- Toss the sweet potato cubes with olive oil and 1/2 teaspoon kosher salt, spread in the baking dish, and bake for 15 minutes.
- While the potatoes start roasting, heat a large skillet over medium-high heat and brown the sausage, breaking it up with a spoon, for 5 to 7 minutes.
- Add the onion and red bell pepper to the sausage and cook until softened, about 4 minutes.
- Stir in the garlic, smoked paprika, thyme, black pepper, remaining 1/2 teaspoon salt, and red pepper flakes; cook 30 seconds until fragrant.
- Pour in the chicken broth and simmer 2 minutes, scraping up browned bits.
- Reduce heat to low, stir in the heavy cream and 1/2 cup cheddar and the Parmesan until melted and slightly thickened, 1 to 2 minutes.
- Remove the partially roasted sweet potatoes from the oven and pour the sausage mixture over them, stirring gently to coat.
- Sprinkle the remaining 1/2 cup cheddar over the top, cover loosely with foil, and return to the oven.
- Bake for 20 to 25 minutes until the sweet potatoes are tender and the casserole is bubbling.
- Uncover and broil for 2 to 3 minutes to brown the top if desired.
- Let the casserole rest for 10 minutes before garnishing with parsley and serving.
Notes
Choose sausage heat levels to your taste; sweet Italian keeps it mellow while hot Italian adds kick, and you can swap pork for chicken or turkey sausage if preferred. Cube sweet potatoes evenly so they cook at the same rate, and test doneness with a fork inserted into the largest piece. If you like extra creaminess, add an additional 2 to 4 tablespoons of cream or a dollop of sour cream before baking. For make-ahead, assemble up to step 8, cool, cover, and refrigerate up to 24 hours, adding 5 to 10 minutes to the bake time. Stir in extras like kale, spinach, or cooked quinoa, and switch cheeses to Gruyère, Monterey Jack, or pepper jack for different flavor profiles.
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