Sausage, sweet potato and pineapple casserole
Ingredients
- 3-4 largish sweet potatoes (enough for 4 people)
- 1 pound sausage meat (usually use Bob Evans or equivalent)
- 1 20 ounce can pineapple (I usually use shredded but other works if you cut it up)
- salt
- pepper
- milk
- brown sugar
Directions
This recipe is easy to double. You can substitute apple slices, but then it would be a different dish entirely. We like the pineapple with the sausage.
Preheat the oven to 350 degrees.
Boil the sweet potatoes. Peel and cut into thick slices, 3-4 largish sweet potatoes. This is a judgement call since some people like sweet potatoes more than others and some large sweet potatoes are enormous and some are just ordinarily large.
Grease a baking dish. Cover the bottom with half the sweet potatoes. Brown the sausage meat lightly in a skillet. You can add 1 tablespoon of minced bacon but I never do because who has 1 tablespoon of bacon just lying around waiting to be put in a casserole?
Drain the sausage and cover the first half of the sweet potatoes with it. Cover the sausage with the pineapple. You can use some of the pineapple juice from the can. It keeps it from getting dry while baking. Drink the rest. Sprinkle the pineapple lightly with salt and brown sugar. Place the remaining sweet potatoes over the fruit and brush with milk and sprinkle with more brown sugar. I don't know what the milk does; perhaps gives it a glaze or something for the brown sugar to hold on to. You could leave it out, I'm sure.
Bake about 45 minutes.
Note
A very tasty dish, can use other fruit, too
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