Posted on April 15, 2014 by Greg Milneck | 0 comments
We love pleasant surprises and this dish was one of them. The entire approach to this recipe seemed a little wrongheaded. But oh boy, were we wrong. The sweet potatoes create a hearty, sweet base to the Italian sausage. We used mild, but hot Italian sausage would work really well here. The eggs pull it all together to create a fantastic breakfast casserole that's definitely company-worthy!
2 large sweet potatoes, peeled and shredded
1/2 lb Italian Sausage (hot or mild-your choice)
1/2 yellow onion, finely diced
1/2 cup of coconut milk (from can)
1/2 teaspoon Sage Leaf
Garlic Extra Virgin Olive Oil
Preheat the oven to 350 degrees. Using a paper towel, oil a 9X9 square baking dish with Garlic Extra Virgin Olive Oil.
Grate the raw sweet potatoes and then place them in the bottom of the oiled dish.
Remove the sausage from the casing. Heat 2 Tbl Garlic Extra Virgin Olive Oil over medium-high heat in a sauté pan. Saute the onion and sausage, breaking up the sausage, until cooked through—about 8 minutes. Season with salt and pepper.
Layer the sausage and onion on top of the grated sweet potatoes. In a large mixing bowl, beat the eggs, Sage Leaf and coconut milk until mixed thoroughly. Pour this mixture on top of the sausage/onion mixture. Bake uncovered for 40-45 minutes until firm to the touch and golden brown on top.
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