one of my dearest friends introduced me to this recipe that nearly killed me. well, ok, in the interest of full disclosure, i nearly killed myself eating too much of it. this spicy sausage sweet potato bake is so easy to make, and it’s equally easy to make for a crowd. as i get my feet under me a bit with allergy-friendly cooking again, i’m starting to build a repertoire of primal main dishes, and i think the key to not having a panic-night for dinner is to have at least a few of these no-thought-needed dishes ready to go.
it holds well if you need to delay serving, and it is perfect to reheat for leftovers (if there is ever any left over). we make this dish at least once every couple weeks; it’s so easy to buy sausage when it’s on sale and freeze it, and it’s so fast to prepare on those “we’re-starving-what’re-we-gonna-eat” nights. plus it reminds me of my friend when we do. 🙂
the original version of this dish called for Yukon Gold potatoes, and it was, indeed, delicious. if you tolerate white potatoes, by all means, go for it. we’ve recently discovered white sweet potatoes, and i really like the slight sweetness contrasted against the puckeringly-tart-taste of this recipe.
for even faster eats? prep this full dish the day before and simply pop in the oven just in time to serve.
- 3 white sweet potatoes, peeled and cut into wedges (may use regular sweet potatoes)
- 2 sweet or red onions, peeled and quartered
- 2 pounds all-natural smoked sausage or kielbasa, sliced into bite-sized pieces
- 1 small jar pickled banana peppers
- 4 tablespoons chimichurri sauce (may omit)
- 1 teaspoon Cajun seasoning or garlic seasoning
- 4 tablespoons salted butter
- olive oil, to grease pan
- Preheat oven to 425 degrees.
- Lightly oil a 9x13 glass baking dish.
- Add sweet potatoes, onions, sausage.
- Pour entire jar of pickled peppers over ingredients.
- Sprinkle with seasoning, drizzle with chimichurri, and top with pats of butter.
- Cover tightly with foil and bake at 425 degrees for 15 minutes.
- Remove foil and bake an additional 10 minutes, or until ingredients begin to brown.
what’s your absolute favorite serves-a-crowd dish?