I am a fan of anything you can call a side dish OR an entrée. I’m an even bigger fan of unconventional brunch ideas. And sweet potatoes are my favorite vegetable-carbs with vitamins? Heck yes.
Although I had originally thought of writing up another Christmas-y post, I guess it just wasn’t meant to be. Don’t get me wrong, these would be a lovely addition to any holiday meal-they’re atypical enough that people would be intrigued, but furthermore the tangy tomatoes and hearty sausage make these tots rich enough to go with a holiday meal without giving you diabetes or anything.
Well, we didn’t wait for Christmas to feast on these bad boys. Nope, we had these tasty twice baked sweet potato sausage casseroles topped with a fried egg this Saturday for lunch. And honestly, if I had served it at 11 AM with pancakes and coffee, I would have called it brunch.
And I love the idea of serving these for brunch just a tad more than I do the idea of serving them for the holidays. Like I said, I love sweet potatoes, but if I call this holiday fare, I will mentally prepare myself to make these once or twice a year and sniff sadly as I pick at the crumbs on my plate of leftovers the day after the abovementioned holiday. Mind over matter I guess.
So, if I label this brunch fare, not only can I eat it several times this winter, but I think my guests will also be pleasantly surprised they’re not being fed soggy hashbrowns (rather, cold and crispy because I can do crispy, it just takes time and several batches for a group) and scrambled eggs.
Speaking of brunch, do any of you have any innovative brunch recipes you’d be willing to pass along? I’d love to hear about them if you have any! I love brunch!
Anyway here you are, call it a Christmas side dish or the star of your next brunch. Just make sure you come hungry the next time you make these-you’ll need room for this filling potato.
- 3 medium sized sweet potatoes
- 1 ½ cups sausage meat
- 1 large purple onion
- 3 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon rosemary
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1 teaspoon liquid smoke
- 1 egg
- 1 tomato, finely diced
- 2 scallions, just the whites (Optional: save the green parts for garnish)
- 1 teaspoon rosemary
- Crouton topping:
- 1 ½ cup cubed stale bread
- 1 clove garlic
- 1 teaspoon rosemary
- Scant ¼ teaspoon salt
- Drizzle of olive oil
- Start by cutting your sweet potatoes in half, lengthwise and boiling them until you can easily insert a fork into the center of the potato. Then, drain them and let them cool until you can pick them up with your hands.
- While the potatoes are boiling you can prep the sausage. Sauté the onions for 3-5 minutes, stirring occasionally. Add the sausage and break it apart with a spatula and then add the garlic, rosemary, basil, cumin, salt, and smoke flavor. Let it cook until the sausage is done. Then turn off the heat.
- Preheat your oven to 190° C or °F.
- Then, prep your croutons. Once you’ve cubed the bread you can toss it with the salt, garlic and rosemary. Warning to those who don’t like a lot of salt-these croutons will be slightly salty. I liked them that way because there is a small layer of potato before you reach the peel that will be completely au natural. You can decrease the amount of salt if you so desire. Then drizzle the bread with olive oil-you don’t want to drench the bread, just lightly coat while you toss. You probably don’t need much more than one tablespoon. Set the croutons aside.
- Scoop out the insides of the potatoes. I like using a metal tablespoon to do this, but if your kitchen is better/less equipped a melon baller, grapefruit spoon or just a plain old spoon should do the trick. Go carefully-you don’t want to take away the skin. You can leave the wall as thick as you’d like. For me, the thinner the better, I must have left ¼ of an inch. Then add a slab of butter and lightly salt the insides. Put them on a baking tray and put them in the oven for 10 minutes.
- Put the inside of the potatoes into a new bowl. Mash them to your desired consistency, then add the egg, sausage, diced tomato, scallion whites, and the egg.
- Take your sweet potatoes out of the oven, fill them with the mash and top with croutons. Slide them back in the oven and cook them for 10-15 minutes or until the croutons are golden brown. If you don’t use all of the croutons on the potatoes you can add them to the bottom of the pan so you can pile them on your plates with your meal.
This week, I’m linking up to:
(Thank you to the hosts who have taken the time and energy to put these together, as well as all of the visitors who have taken time to stop by and say hello!)