Sausage and Sweet Potato Casserole

Is there a difference between sweet potatoes and yams? 

If there is, I want to know.

I feel as if they’re the same thing. I do hear some people referring to their sweetened/marshmallowey dish as “yams” at Thanksgiving potlucks. So is that the difference? Sweet potatoes=plain, yams=sweetened?

 If anybody knows the answer to this debacle, please let me know in the comments section!

Anyway, we’re nearing the middle of the work week and the weekend appears as a mirage in the desert—very, very far away. This is the time of week when I get into a food slump; I tire of eating the same leftovers over and over and over again.

So, how do YOU get out of that midweek culinary catastrophe? 

In my world, I make a casserole.

 Casseroles are the quintessential cure-all for your hump day blues. They give you those warm and fuzzies deep down in the pit of your stomach. They fuel you through Thursday & Friday so you can cruise right into the weekend on a high note. 

Now, when you read the ingredient list for this casserole, you’re going to shake your head saying, “what is going on here? This makes no sense!” But trust me—that’s what I said too. And the author of this recipe (which is lost to memory) said “trust me” just like I’m telling you now.

Trust. This. Casserole.

You won’t regret it.

Sausage and Sweet Potato Casserole

  • 2 medium sweet potatoes, peeled and cut into 1/2″ cubes
  • 12 oz. spiral pasta
  • 8 oz. smoked sausage, cut into 1/4″ slices
  • 1 green bell pepper, diced
  • 1/2 cup chopped onion
  • 2 TBS. Olive oil
  • 1 tsp. minced garlic
  • 1 can (14.5 oz) diced tomatoes, I drained
  • 1 cup heavy whipping cream
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 cup shredded Italian cheese blend 

  1. Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, in large skillet, heat olive oil over medium high heat. Add sweet potatoes, sausage, onion, bell pepper and garlic. Sauté for 10-12 minutes until veggies are tender. 

 2. Add tomatoes, cream, salt and pepper. Bring to a boil; remove from heat. 


3. Drain pasta. Stir pasta into sausage mixture. Transfer mixture to a greased 13×9″ baking dish. Sprinkle Italian cheese blend over the top. Bake, uncovered, for 25-30 minutes or until bubbly.  

 Skill Level: Super-duper easy. That’s why casseroles exist: they’re easy.

Flavor profile: This casserole packs a flavor punch! It’s sweet and salty, creamy and crunchy. It’s so different and yet everything works together. 

Versatility: You could easily take out the cheese & sausage and make this a vegan dish. But the saltiness of the sausage and cheese mellows out the sweet potato. Fun fact: I didn’t have any canned diced tomatoes on hand. I was so upset! I usually always have them in stock. Fortunately, I still had some Campari tomatoes leftover from another recipe. I diced them (4 small ones), added two tablespoons water, and a little bit of salt…threw all of that in a pot and boiled it for about 2 minutes to get that canned tomato taste & liquid. It worked perfectly!

End Score: 97%. Wow! I was so surprised when I tasted this. I knew this recipe was special, but wow. This is really, really good. 


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