Sweet Potato & Sausage Casserole Boats -

Sweet Potato & Sausage Casserole Boats

Explore the delicious world of Sweet Potato & Sausage Casserole Boats, a wholesome dish that combines roasted sweet potatoes and savory Italian sausage for a meal that’s as nutritious as it is flavorful. Perfect for any occasion, these colorful casserole boats are filled with a hearty mixture of veggies and spices, then topped with melting cheddar cheese. Enjoy the delightful blend of sweetness and savory flavors that will please the whole family and elevate your dining experience.

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Ingredients

2 large sweet potatoes

1 pound Italian sausage (choose mild or spicy according to taste)

1 cup diced bell peppers (mix of red, yellow, and green for variety)

1 cup diced onion

1 cup corn (using frozen or fresh)

1 cup black beans (drained and rinsed)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon black pepper

1 cup shredded cheddar cheese

¼ cup chopped fresh cilantro (as a garnish)

1 tablespoon olive oil

½ cup sour cream or Greek yogurt (for serving, optional)

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Prepare the Sweet Potatoes: Thoroughly wash the sweet potatoes. Using a fork, prick each potato several times to allow steam to escape during roasting. Place them on a baking sheet in a single layer and roast in the preheated oven for approximately 45 minutes, or until they are tender when pierced with a fork. Once done, remove them from the oven and let cool for a few minutes.

Cook the Sausage: While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat. Remove the casing from the Italian sausage and crumble the meat directly into the skillet. Cook, stirring frequently, until browned and fully cooked, approximately 5-7 minutes. Use a wooden spoon to break up the sausage as it cooks.

Add Vegetables: To the skillet with the sausage, add the diced bell peppers, onion, corn, and black beans. Sprinkle in the smoked paprika, garlic powder, cumin, salt, and black pepper. Stir well and cook for another 5 minutes, until the vegetables are softened and the flavors meld together.

Make the Sweet Potato Boats: Once the sweet potatoes are cool enough to handle, carefully cut each potato in half lengthwise. Use a spoon to scoop out a small amount of the flesh, creating a “boat” shape while making sure to leave enough of the skin intact for structure. You can mix the scooped-out sweet potato flesh into the sausage mixture for added flavor and texture.

Assemble the Casserole Boats: Take the sausage and vegetable mixture and spoon it generously into each sweet potato half, ensuring even distribution. Top each filled potato with a hearty layer of shredded cheddar cheese.

Bake Again: Return the stuffed sweet potato boats to the oven and bake for an additional 15-20 minutes, or until the cheese is thoroughly melted and bubbly, creating a delicious golden topping.

Garnish and Serve: Once out of the oven, allow the casserole boats to cool for a few minutes. Garnish them with a sprinkle of freshly chopped cilantro. Serve warm with a dollop of sour cream or Greek yogurt on the side, if desired, to add a creamy finish.

Prep Time: 15 mins | Total Time: 1 hour 5 mins | Servings: 4 servings

- Presentation Tips: Arrange the sweet potato boats on a rustic wooden serving board, garnished with additional cilantro. This will enhance their vibrant colors and appeal while allowing for an inviting serving style.