Around this time of year, sweet potatoes must be consumed more than any other time of the season. Of course, don’t quote me on that, I use sweet potatoes year round, but you have to admit, eating sweet potatoes feels more frequent around the holidays.
Instead of taking the traditional route of roasting my potatoes or piling them high with pecans or marshmallows, I decided to take the “breakfast route” and whip up a quick sausage and sweet potato bake.
It works marvelously for breakfast, lunch, or dinner, and can be made casserole-style if you don’t want to make individual servings. I used canned sweet potatoes and drained them from their syrup, but you can definitely take the time to chop your own sweet potatoes too.
Start by sauteing the onions, garlic, spices and sweet potatoes until tender. The sweet potatoes should be just beginning to mash when gently pressed upon. We don’t want to mash them in this recipe, but that’s always a fun option!
In a separate pan, fry the maple sausage until crisp, then toss it into the pan with the sweet potatoes. Remove the potatoes from the oven and place into a large bowl. Then gently stir in the remaining rosemary and add a pinch of salt and pepper.
I used a mandolin slicer on my squash to get them to be about 1/16 of an inch thick. If you trust your knife skills, and don’t have a mandolin slicer, just cut the squash as thinly as you can. Next, toss the squash in a tablespoon of olive oil until covered, and arrange the squash in the bottoms of each ramekin – or arrange in rows along a casserole dish, if you decide to go that route.
Spoon the sweet potato mix into the ramekins and press slices of the squash around the edges between the sweet potato and the edges of the ramekin.
Bake for 25-30 minutes, until the tops of the sweet potatoes are just beginning to brown. Sprinkle the goat cheese on the sweet potatoes and bake for an additional 10-15 minutes, or until the goat cheese has started to brown and melt.
Maple Sausage & Sweet Potato Bake
- Preheat the oven to 350 F. In a large skillet over medium high heat, saute the onions, garlic, and chopped sweet potatoes until the potatoes have softened. Add the sage, paprika, salt and pepper.
- Transfer the sweet potato mix into a bowl. Stir in the fresh rosemary.
- In another skillet, fry the sausage until cooked through, then roughly chop and let cool for a few minutes. Stir into the sweet potato mixture.
- Thinly slice the squash with a mandolin slicer. Toss the squash in about a tablespoon of olive oil, until completely covered. Arrange the squash on the bottoms of each ramekin or on the bottom of the casserole dish.
- Spoon the sweet potato mix on top of the squash lined baking dish. Press slices of squash between the sweet potato and the edges of the ramekin or dish.
- Pop the ramekins into the oven and bake for 20-30 minutes, or until the tops of the sweet potatoes are just beginning to brown. Add a tablespoon of goat cheese to the top of each dish, then return to the oven for an additional 10-15 minutes, or until the goat cheese is browned and melting.
- Let the ramekins cool for 10 minutes before serving. Garnish with fresh rosemary, serve, and enjoy!