Sweet Potato, Sausage & Apple Bake

Let me start by saying that these taste better than they look. They taste AMAZING... mashed sweet potato doesn't photograph well. Well maybe for some people it does, but not me! This was an easy dinner I made this week on a cooler night, and we had plenty of leftovers for lunch the next day.

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It's seriously starting to feel like Fall... I hate to say that, but it's true. You can tell it's approaching. Where did the summer go?! On these cooler, late-summer nights, grab your Sweet Potatoes and whip up this all-in-one dinner, it will not disappoint!

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Sweet Potato, Sausage & Apple Bake

 

INGREDIENTS:

2 large Sweet Potatoes

1 lb. Sweet Italian Turkey Sausage

1 large Red Apple (I used Honey Crisp), peeled and chopped

1 Vidalia Onion, chopped

½ cup Pecans, crushed

2 T organic Extra Virgin Olive Oil or Butter, divided

1 tsp. Garlic Powder

1 tsp. Sage

½ tsp. Sea Salt

½ tsp. Black Pepper

¼ tsp. Cinnamon

*Goat Cheese for topping, optional

 

DIRECTIONS:

Preheat oven to 425. Rinse and gently scrub sweet potatoes, and prick with a fork multiple times. 

Set sweet potatoes on a baking sheet, and bake in the oven for 45-60 minutes, until soft.

Meanwhile: Cook sausage in a fry pan on medium heat with 1 T of the olive oil.

Heat a second fry pan to medium-low. Add 1 T olive oil to coat the pan, and then onions. Cook 5 minutes, or until the onions are almost translucent.

Add the apple and spices in with the onions, and stir to combine. Continue to stir and cook for an additional 5-10 minutes, until apples are mostly soft and onions are completely translucent, then add the pecans.

Add the cooked sausage to the pan with onions & apples, and turn the heat off.

When sweet potatoes have cooked, remove from the oven. Cut each sweet potato in half lengthwise. Hallow out the sweet potatoes, adding the sweet potato to the fry pan with the other ingredients. Stir to combine all of the ingredients well.

Serve as is, and top each serving with goat cheese, if desired! Yields 4 servings.

 

 

Stephanie CortsComment