Meat

Maple Roasted Sweet Potatoes, Apples, and Sausage

One of the things I did before the bebe was born was plop myself in the kitchen, literally barefoot and pregnant, and knock out a few meals to put in the freezer. I’ve eaten this one so often I decided to make it again. I like to portion this out into containers, and toss them in the freezer. I reheat it in the microwave for about 3 minutes (sometimes I’ll cook up a scrambled egg or two) and there’s a complete ready-to-devour meal, with the added bonus that it doesn’t stank up the microwave at work.

Ingredients

  • 2 sweet potatoes, peeled and diced
  • 2 tart apples, diced (I used Pink Lady)
  • 2 packages (~20) frozen sausage links, cut into bite sized pieces
  • juice of 1 generous orange
  • 1/3 c maple syrup
  • salt
  • flavorless oil (I used high-oleic safflower) or butter

Method

I usually say, “Preheat your oven to blah blah blah.” We’re doing that of course, but I stuck this in the oven before my oven was preheated because I’m lazy and impatient. So, heat your oven to 400ºF, and just stick this in whenever you’re ready.

On a large, silpat-lined baking sheet, toss together all the ingredients. Salt to taste.

Roast, stirring things around once or twice, until the sausage has browned, the liquid has become more like syrup, and the sweet potatoes are soft. Mine took exactly 1 hour, but cooking time will depend on how big you cut up your produce (the smaller you cut, the faster it’ll cook).

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10 Comments

  • Reply
    Julie Bradfield
    January 14, 2016 at 3:58 pm

    This is good. Love the carmelized flavor.

  • Reply
    Kate
    January 15, 2016 at 11:48 am

    This looks really yummy, and I just happen to have all the ingredients 🙂
    No room in the freezer but that’s not a problem since I doubt there’ll be any leftovers. Thanks for sharing.

  • Reply
    Liz N.
    January 15, 2016 at 1:42 pm

    I am totally making this recipe for tonight to reheat for breakfast tomorrow! I can’t tell you how excited I am to see you posting recipes again. DAY.MADE.

    • Reply
      Liz N.
      January 15, 2016 at 1:45 pm

      OMG, and I just mapped out how far it would be to drive down and visit Base 10 from where I live and it’s about 2 hours. GEEZ. I just need to get down there and meet you, once and for all! So excited about that prospect!

      • Reply
        Megan Keatley
        January 17, 2016 at 4:32 pm

        Heck yeah girl! We’re practically neighbors!!

  • Reply
    Jackie Andrews
    January 15, 2016 at 1:44 pm

    Just finished cooling this off for the frig. Darn!, all of it wouldnt fit in the container so I just had to gobble about 1/2 c up….oh my goodness!!!!! Awesome flavors..I threw in a half bag of frozen cranberries too. This will not make the freezer and just might be gone before I can serve it for my in-laws in 2 days. Excellent, excellent, kudos

    • Reply
      sallie
      January 18, 2016 at 11:19 am

      great idea with the cranberries. i’m trying that next go-around!

  • Reply
    Steph
    January 16, 2016 at 1:13 pm

    Thank you for this- we needed a break from our daily breakfast casseroles. This tastes wonderful! Next time, I think I’ll use just one package of sausage links (those things are expensive) and add a sweet potato. It’s so nice to have new recipes from you!

  • Reply
    sallie
    January 18, 2016 at 11:18 am

    I made this over the weekend for breakfast this week…it is fabulously yummy, especially with fried egg on top!Thank you so much for posting more recipes again. Your cookbook still ranks up there as my all-time favorite! Hugs to your little bebe!!

  • Reply
    Melissa
    January 18, 2016 at 5:25 pm

    Just made this and it was great! Followed the recipe to the T and it’s fantastic! I placed 1 cup in a ziploc vacuum bag and sucked the air out of the bag so all of them are set to go in their individual serving sizes and ready for busy mornings. Life saver. Thank you!

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