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Sausage and Sweet Potato Casserole

Sausage and Sweet Potato Casserole
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Yield: 6 to 8 servings

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  • 6 large sweet potatoes, peeled and quartered
  • butter, to taste
  • salt and pepper, to taste
  • 1 pound Italian sweet sausage, casings removed
  • 2 cups fresh mushrooms, diced
  • 1 large onion, diced
  • 4 medium red apples, peeled, cored, and thinly sliced
  • 1 cup shredded cheddar cheese


Preheat the oven to 350°F. Grease a 13x9-inch baking dish. Put the sweet potatoes into a saucepan, cover them with water, and bring them to a boil. Reduce the heat and simmer until the potatoes are fork-tender. Drain, then add the butter and salt and pepper. Mash the potatoes and set aside. Crumble the sausage into a skillet over medium heat and sauté until done. Drain the fat, reserving 2 tablespoons. Transfer the sausage to a bowl. Return the skillet to the heat, add the reserved fat, mushrooms, and onion, and cook until the onion is soft. In the prepared baking dish, layer half of the mashed sweet potatoes, half of the mushroom-onion mixture, half of the sausage, and all of the apple slices. Repeat (ending with the sausage). Bake uncovered for 35 minutes. Sprinkle the cheese on top and bake for 8 to 10 minutes.
Updated Tuesday, April 1st, 2014

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