Sweet Potato Cassarole with Sausage

6 Large Sweet Potatoes, peeled & quartered

butter, salt, & pepper, if needed

1lb of Bison sausage or sweet Italian sausage with the casing removed

2 cups fresh mushrooms, diced

1 large onion, diced

4 medium red apples, cored, peeled, and sliced thin

1 cup shredded cheddar cheese


Place sweet potatoes in a sauce pan and bring to a boil. Reduce heat and simmer until they are fork-tender. Drain and mash sweet potatoes with butter & salt and pepper if needed. Preheat the oven to 350 degrees F. Grease a 9x13in. dish. Crumble sausage in frying pan and cook until done. Reserve 2 tablespoons of fat and drain the rest. Transfer the sausage to a bowl. Return the frying pan to the stove and add the reserved fat, onions and mushrooms. Cook until the onion is soft. In the greased baking dish layer half of the sweet potatoes, half of the mushroom & onion mixture, half of the sausage, and all of the apples. Repeat the layers until you end with sausage. Now bake uncovered for 35 minutes. Sprikle the cheese on top and bake another 10 minutes. Serve & enjoy.

Recipe taken from “The Old Farmer’s Almanac Garden Fresh Cookbook”.

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