Go Back
Sweet Potato Sausage Casserole Recipe
Ash Tyrrell

Sweet Potato Sausage Casserole Recipe

I first made this sweet potato sausage casserole on a lazy Sunday when I had leftover sweet potatoes staring at me from the counter and a pack of sausage I needed to use up. I honestly wasn't expecting much, but one bite in and I knew I'd found my new go-to brunch recipe.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and diced small – these cook faster and give every bite that soft, sweet bite
  • 1 pound ground breakfast sausage – use your favorite kind mild or spicy, for the base flavor of the dish
  • 1 medium yellow onion chopped – adds a savory depth that balances the sweetness of the potatoes
  • 1 red bell pepper diced – brings a pop of color and a mild crunch to the casserole
  • 2 cups fresh kale or spinach chopped – skip frozen greens here, they release too much water and make it soggy
  • 8 large eggs – these bind everything together so don't skimp on the count
  • ½ cup whole milk – keeps the eggs light and fluffy instead of dense
  • 1 teaspoon garlic powder – an easy way to boost flavor without chopping fresh garlic
  • 1 teaspoon kosher salt – season to taste especially if your sausage is already salty
  • ½ teaspoon black pepper – freshly cracked makes a noticeable difference in taste
  • 1 cup shredded cheddar cheese optional – grate it fresh for better melt, pre-shredded bags don't melt as smoothly
  • 2 tablespoons olive oil – for sautéing the vegetables and sweet potatoes

Method
 

  1. I start by heating a splash of oil in my skillet over medium-high heat and adding the sausage. I break it apart with a spatula as it browns, making sure there are no big clumps left. Once it's cooked through, I drain any excess grease so the casserole doesn't turn out oily.
  2. In the same skillet, I toss in the onion, bell pepper, and diced sweet potatoes with a little more oil. I let them cook for about 8 to 10 minutes, stirring occasionally, until the sweet potatoes just start to soften. This shredded sweet potato breakfast casserole base gets so much flavor from this step alone.
  3. I add the kale or spinach right at the end of the sauté, stirring until it wilts down, which only takes a minute or two. I turn off the heat here and let everything cool slightly before mixing with the eggs, so I don't accidentally scramble them.
  4. In my mixing bowl, I whisk the eggs, milk, garlic powder, salt, and pepper until it's fully combined and a little frothy. This step is what makes this a true healthy sweet potato egg bake, since the eggs carry most of the protein in the dish.
  5. I spread the sausage and vegetable mixture evenly across my greased baking dish, then pour the egg mixture over the top. I give the dish a gentle shake so the eggs settle evenly into every corner and around the sausage pieces.
  6. I bake it at 375°F for about 35 to 40 minutes, until the center is puffed and no longer jiggly. If I'm adding cheese, I sprinkle it on during the last 10 minutes so it melts without burning.
  7. I always let the casserole sit for about 5 minutes before slicing. This helps it firm up a bit more and makes cutting clean squares so much easier.

Notes

  • I always dice my sweet potatoes small and uniform so they cook evenly and don't leave raw bites in the final casserole.
  • I like using Italian sausage sweet potato casserole combos when I want a bolder, herbier flavor instead of plain breakfast sausage.
  • I grate my own cheese instead of buying pre-shredded, since it melts so much smoother and gives a creamier finish.
  • I let my sautéed vegetables cool for a few minutes before adding the eggs, which keeps the texture from turning rubbery.
  • I sometimes make this in my slow cooker when I'm short on oven space, and it works beautifully as a sausage and sweet potato casserole slow cooker version too