Tag Archives: sweet potatoes

Italian Sausage Shepherd’s Pie with Sweet Potatoes and Squash

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A cold March wind blew in and provided the perfect excuse to make a stick-to-your bones Shepherd’s Pie. This recipe is phenomenal!! A couple of packages of ground Italian sausage mixed with corn, peas, onions, garlic (and a couple of other magic ingredients) topped with a creamy layer of sweet potatoes and butternut squash. The combination of the curry and coriander make for a wonderfully savory treat that will fill your house with an aroma that will surely whet your appetite. Bon appetit!


ITALIAN SAUSAGE SHEPHERD’S PIE WITH SWEET POTATOES & SQUASH (Serves 4)

Ingredients

  • 1 1/2 pounds tan-skinned sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
  • 1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups)
  • 1 medium russet potato, peeled, cut into 2-inch pieces
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons pure maple syrup
  •  1-1/2 pounds sweet Italian sausage
  • 2 cups chopped onions
  • 1 tablespoon minced garlic
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn kernels
  • 1/3 cup heavy cream
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 6 drops hot pepper sauce

Directions

  1. Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
  2. Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
  3. Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

~from Epicurious

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Roasted Beets ‘n’ Sweets

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I love the name of this dish – Beets ‘n’ Sweets. It’s a very simple recipe (allrecipe.com)  — sweet potatoes, beets, onion, spices — done. Just roast the vegetables until tender and you have a beautiful, healthy side. It was delicious served with Pepper-Crusted Filet Mignon, but I think the colors of this dish make it a perfect accompaniment for fall dinners.

ROASTED BEETS ‘N’ SWEETS
(2 Servings)

Ingredients:

2 medium beets, peeled and cut into chunks
2-1/2 teaspoons olive oil, divided
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1 medium sweet potatoes, cut into  chunks
1/2 large sweet onion, chopped
Preparation:
1. Preheat oven to 400 F.
2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.