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Sweet Potato and Sausage Casserole with Cinnamon and Pecans

This casserole combines roasted sweet potatoes and savory sausage, layered with melted cheese and topped with crunchy pecans. Baked until bubbly and golden, it features a warm, textured topping and a rich, flavorful filling infused with fall spices. The dish offers a comforting yet slightly unexpected twist on traditional casseroles, with a balance of creamy, chewy, and crisp textures.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and cubed
  • 1 pound sweet Italian sausage casings removed
  • 1 cup shredded cheddar cheese
  • 0.5 cup chopped pecans
  • 1 teaspoon ground cinnamon plus extra for topping
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 0.5 cup crème fraîche or sour cream
  • salt and pepper to taste

Equipment

  • Large baking dish
  • Skillet
  • Mixing bowls
  • Knife
  • Cutting Board
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, pepper, and a sprinkle of cinnamon. Spread them evenly on a baking sheet and roast until tender and slightly caramelized, about 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
  3. Add the sausage to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.
  4. In a large mixing bowl, combine the roasted sweet potatoes, cooked sausage mixture, crème fraîche, cinnamon, and half of the shredded cheese. Mix gently until evenly combined.
  5. Transfer the mixture into a greased baking dish, spreading it out into an even layer. Top generously with the remaining shredded cheese and chopped pecans. Lightly sprinkle extra cinnamon on top for added aroma.
  6. Bake the casserole in the preheated oven until the cheese is melted and bubbly, and the topping is golden brown, about 20-25 minutes.
  7. Remove from the oven and let it rest for a few minutes. Garnish with extra pecans or fresh herbs if desired. Serve hot, enjoying the combination of creamy, crispy, and savory textures.

Notes

Feel free to substitute with other fall nuts or add a dash of nutmeg for extra warmth.