Zesty Sweet Potato Casserole with Andouille Sausage
Servings
Prep Time
Cook Time
Zesty Sweet Potato Casserole with Andouille Sausage
Sweet potato casserole is the perfect dish when you want to treat friends and family to the joys of comfort food. This recipe takes the flavor of sweet potato and perfectly pairs it with Johnsonville Andouille Premium Cooking Sausage. The flavors play off each other nicely, mastering the balance of sweet and savory. Add some crimini mushrooms, pecans and brown sugar, and you’ve got comfort done right!
Ingredients
-
5
cups
sweet potato, diced, mashed
-
1/3
cup
dark brown sugar
-
2
eggs
lightly beaten
-
1/2
cup
chicken broth
-
1/3
cup
butter, melted
-
1
cup
Crimini mushrooms, diced
-
1/2
cup
red bell pepper, minced
-
1/2
package
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Andouille Split Rope Sausage Rope, quartered and sliced ½-inch
-
1
teaspoon
paprika
-
1/3
cup
pecans, chopped
-
1/2
teaspoon
salt
-
1/4
teaspoon
black pepper
Directions
Preheat oven to 375°F.
Boil diced sweet potato. Mash when softened after draining.
Sauté mushrooms, pepper and sausage until slightly browned.
Combine first 5 ingredients and stir until combined.
Stir in vegetables and meat blend.
Season with salt, pepper and paprika.
Pour mixture into 2 quart casserole coated with oil.
Top with pecans.
Bake for 30 to 40 minutes.
