h is a children’s favourite and is great for school summer holidays, which can contain ‘lots of extra family cooking’. So try this easy sweet potato and sausage casserole, which will soon be a favourite with everyone, especially the kids!The dish which can be eaten for lunch or supper, can be prepared in advance and even frozen. It uses four sweet potatoes which are a good source of potassium, fibre, vitamin C, and not many people know this, but sweet potatoes also tick against one of those elusive 5 a day.
As well as being tasty and simple to rustle up, this dish can be topped with a variety of sweet toppings such as pecan nuts, hazelnuts and granola to give it a fantastic crunch.
Ingredients (Serves: 4):
4 baked sweet potatoes – pealed and mashed
4 sausages cut in to slices
2 eggs
Half a cup of sugar (brown or white)
4 tbsp of softened butter
1 tbsp of cinnamon
For the topping:
1/3 cup flour and 1/3 cup of brown sugar
3 tbsp of softened butter
1 cup (or less) of chopped pecans
Method:
1. Mash the sweet potatoes, before mixing together the remaining ingredients and pouring both into a casserole dish.
2. Mix together the topping ingredients and sprinkle mix on top of the ingredients in the casserole dish.
3. Bake for 30 minutes at 180°.
Optional: Add one small drained can of crushed pineapple for additional sweetness. Replace pecan nut topping with hazelnuts or granola.
