Sweet Potato & Sage Sausage Casserole

By drinkfairy

Ingredients

• 1/2 pound sage breakfast sausage (removed from casing)
• 1/2 teaspoon chili flakes
• 4 cups sweet potatoes (peeled and diced)
• 4 cups Brussels sprouts (quartered)
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 8 ounces goat cheese
• 1 cup panko breadcrumbs
• 1 cup parmesan cheese
• 3 tablespoons olive oil
• kosher salt
• freshly ground black pepper

Details

Servings 1
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

Preheat your oven to 375°F.
Place a large braiser or oven-safe, high-sided sauté pan over medium high heat. When the pan is hot add a drizzle of olive oil followed by the sausage and chili flakes. Cook, breaking up with the back of a wooden spoon until the sausage is nicely browned and mostly cooked through (about 5 minutes).
Add the sweet potatoes to the same pan and season with salt and pepper. Cook for about 5 minutes. Next, add the Brussels sprouts and cook for an additional 3 minutes. Add the chicken stock and cream and bring to a gentle boil. Cook for about 3 minutes, until the sweet potatoes are mostly cooked though and the liquid has reduced slightly. Add the goat cheese and stir to fully incorporate.
In a small mixing bowl, combine the bread crumbs and Parmesan. Top the casserole with this mixture, sprinkling in an even layer. Bake, uncovered, for 25-30 minutes until golden brown on top.
Remove from the oven and let set for 5 minutes before serving.