A flavorful family favorite! I adapted this recipe from thekitchn.com to make it more simple and allergy friendly. There are a few steps involved but I promise it’s worth it! I like to make this when I meal prep for the week and just heat it up the night we are going to eat it. The original recipe calls for dippy eggs served on top but we skip since the kids can’t do eggs. Sometimes my husband and I will have our dippy eggs on top if we’re eating this after they go to bed and we can use our designated egg pan to avoid any cross contamination. Your house will smell amazing from the caramelized onions, fresh rosemary and garlic!

Print Recipe

Sweet Potato Hash with Sausage

Prep Time

45 minutes

Cook Time

1 30 minutes

Servings

Ingredients

• 4 Tbsp olive oil
• 2 Large yellow onions
• 1-2 Tbsp brown sugar
• 6 Large sweet potatoes, diced into 1/2 inch pieces
• 1 Lb sweet Italian sausage can use turkey Italian sausage
• 2 sprigs fresh rosemary, leaves chopped
• 6 cloves garlic, minced
• kosher salt and pepper

Prep Time 45 minutes Cook Time 1 30 minutes Servings Ingredients 4 Tbsp olive oil 2 Large yellow onions 1-2 Tbsp brown sugar 6 Large sweet potatoes, diced into 1/2 inch pieces 1 Lb sweet Italian sausage can use turkey Italian sausage 2 sprigs fresh rosemary, leaves chopped 6 cloves garlic, minced kosher salt and pepper

Instructions

1. Preheat oven to 350°. Peel the onions and cut each one in half. Then cut each half into thin half moons. Heat 2 Tbsp olive oil in a skillet over medium high heat. Add in your onion slices and cook down for 5 minutes, stirring occasionally. Next, add in 1-2 Tbsp brown sugar to help caramelize the onions. Continue cooking on low for 25 minutes, stirring occasionally until caramelized. Set aside in a bowl.
2. Spread out your diced sweet potatoes on a foil lined baking sheet. Drizzle with 2 Tbsp olive oil and toss. Sprinkle with salt and pepper. Bake 30-45 minutes, until softened, stirring halfway through.
3. While your sweet potatoes are cooking, remove your sausage from the casing and cook over medium high heat in the same skillet you cooked your onions in. Crumble the sausage as it cooks. Once cooked all the way through, you may spoon out some of the liquid fat if using regular sweet Italian sausage. Set sausage aside.
4. Add your caramelized onions, cooked crumbled sausage, chopped rosemary and minced garlic all to the baking sheet with sweet potatoes. Stir until everything is evenly mixed and spread out on the baking sheet. Place back in the oven to heat through 10-15 minutes.
5. Can be served immediately or tastes great reheated for a busy week night! For those that don't have egg allergies, dippy eggs are great served on top but this is delicious without!