Maple Sausage & Sweet Potato Bake
A comforting and versatile casserole featuring savory maple sausage, tender sweet potatoes, and layers of sliced squash, topped with creamy goat cheese and aromatic herbs.
Ingredients
- 4 cups sweet potato chopped
- 8 oz maple sausage (breakfast links)
- ⅓ cup maple syrup
- ⅓ cup garlic minced
- ⅓ cup onion chopped
- 2 yellow squash thinly sliced
- 3 tablespoons goat cheese
- 1 tablespoon paprika
- 1 tablespoon sage
- 2 sprigs rosemary
- 2 tablespoons olive oil
- salt & pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). In a large skillet over medium-high heat, sauté the onions, garlic, and chopped sweet potatoes until the potatoes have softened. Add the sage, paprika, salt, and pepper.
- Transfer the sweet potato mixture into a bowl. Stir in the fresh rosemary.
- In another skillet, fry the sausage until cooked through. Then roughly chop it and let it cool for a few minutes. Stir the sausage 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 mixture on top of the squash-lined baking dish. Press slices of squash between the sweet potato and the edges of the ramekin or dish.
- Place the ramekins in the preheated 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 at least 10-15 minutes before serving. Garnish with fresh rosemary, serve, and enjoy!
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