Fit Foodie Baked…..Sweet Potatoes

Sweet potatoes were never my favorite food to eat. Gold, red, even russet potatoes are my go to when I have a craving for this starchy, rich produce. But sweet potatoes offer a great number of benefits and because it is known to be a superfood due to the high nutritional value of vitamin A and beta-carotene, I’m trying to make my failed relationship with sweet potatoes work.

Since the taste turned me off the first couple of times I tried sweet potatoes I want to try a new dish. After browsing pinterest I came across a breakfast casserole that would be perfect for a sweet potato dish. A sausage egg and potato casserole found on Gimme Some Oven makes for a great opportunity to work with sweet potatoes. I’ll be able to pair the sweet potato with eggs and sausage plus add a red potato to make the sweet flavor more subtle.

And I must say, the potato mash up turned out to be a great idea. While eating the casserole I completely forgot that I was eating sweet potatoes. The sweetness of the potato that turn me off in the past was hidden by the other ingredients.  I’m so glad I gave sweet potatoes another chance. This breakfast casserole is delicious!

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This dish is so tasty I couldn’t stop going back for seconds. The best part is how easy the casserole is to make. I made it before my Saturday morning workout and ate some after I was done sweating out the beast. This was such a success that I’m making the casserole next weekend.

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Sausage, Egg, and Potato Casserole

1 cup ( 8 oz.) turkey breakfast sausage links
1/2 yellow onion, chopped
2 cloves of garlic, minced
1 sweet pepper (yellow, red, or orange), chopped
3 eggs
1/3 cup egg white
Splash of milk
1 medium red potato, cubed
1 medium sweet potato, cubed
1 cup shredded sharp cheddar
2 oz. goat cheese, crumbled
1/4 teaspoon black pepper
Olive oil

Heat oven to to 350°.

Chop the red potato and sweet potato in small cubed pieces. Place potatoes in oven for 15 minutes. Begin to prepare the remainder of the casserole.

In a skillet on medium-high heat cook sausage for 3-5 minutes. Crumble the sausage links as cooking. Move cooked sausage into large bowl. Add a tablespoon of olive oil to pan. Then add onions and sweet pepper. Cook for 3-5 minutes until onions are translucent. Add garlic and saute for 1 minute. Pour the onion mixture into the large bowl with sausage.

Take potatoes out the oven. Do not bake for more than 20 minutes. Cool for 10 minutes.

Pour potatoes and 1/2 c cheddar and 1 oz. goat cheese in the bowl with the sausage and fold to even distribute.

In a medium bowl, whisk eggs, egg whites, milk, and black pepper. Then pour egg mixture in large bowl. Then combine. Pour mixture into a baking dish then add the remaining cheese on top. Cover with aluminum or casserole lid. Bake for 30 minutes. Remove lid and bake for 10 more minutes to let the potatoes get brown.

Remove from oven and serve hot. Leftovers can be refrigerated up to 2 days.

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