Sausage Sweet Potato Sweetcorn Bake Food

SAUSAGE & SWEET POTATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a roasting tin, then pour over the sauce and stir to coat. Add a pinch each of salt and pepper.
• Bake for 45-50 mins, giving it a toss halfway through, until the sausages are cooked through and the sweet potato is soft. If freezing, leave to cool completely first. Can be frozen for up to one month. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Serve sprinkled with the coriander and chilli, if you like.

SAUSAGE AND SWEET POTATO TRAYBAKE

Steps:

• Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
• Place all the ingredients in a large oven tray or roasting tin.
• Use your hands (or two large spoons) to turn everything in the oil, so it is well coated. Rearrange everything on the tray with the vegetables in one layer and the sausages on top (see Note 2).
• Place the tray in the oven for 25 minutes.
• After 25 minutes remove the tray from the oven, remove the sausages onto a plate and turn the vegetables. Replace the sausages on top with the least cooked side facing upwards (see Note 3).
• Return the traybake to the oven for a further 20 minutes, or until everything is done to your liking (45 minutes total cooking time).
• Serve just as it is, or with a simple side salad.

SHEET PAN SAUSAGE AND SWEET POTATOES

Steps:

• Preheat your oven to 425 degrees F.
• Add the cubed sweet potatoes, the diced onion, and the slivered garlic to the sheet pan. Drizzle with the olive oil (2 tablespoons) and add seasoning on top (1-2 teaspoons; see notes). Toss to coat and spread everything out evenly.
• Roast the potatoes, onions, and garlic for 20 minutes. Remove, stir, spread it all back out, and roast for another 15 minutes. Remove, stir (I like using a metal spatula for this), and spread it all back out.
• Add the sliced sausage to the sheet pan in between the potatoes, making sure a cut side has contact with the hot sheet pan.
• Roast for another 10 minutes, until sausage has browned. Serve.

SAUSAGE, SWEET POTATO & SWEETCORN BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a bowl, tip in the wedges and toss them in the oil along with some seasoning. Arrange them in the centre of a large baking tray. Tip the corn into the bowl with the remaining oil and some seasoning, and arrange them on one side of the wedges. Sprinkle some chilli or spices on one half of the wedges (do the whole lot if everyone likes spices). Arrange the sausages on the empty third of the tray.
• Put the tray in the oven and cook for 40 mins, turning the sausages and corn over halfway through. Take the tray out of the oven and sprinkle the parmesan over the corn, put it back in the oven and cook for 10 mins. Serve with the barbecue sauce.

SWEET CORN AND POTATO GRATIN

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.

SAUSAGE AND SWEET POTATO BAKE

Steps:

• Preheat oven to 375.
• Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks.
• Place potatoes, onions and apples into ziploc bag.
• Pour in olive oil and all seasoning (more or less of these taste.).
• Shake bag until everything is coated well.
• Pour into 13x9 in pan and toss with sausage.
• Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.

CLAM, SWEET POTATO AND CORN BAKE

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• To a large mixing bowl, add the melted butter, seafood seasoning and chili flakes. Mix to combine. Add the potatoes and corn and toss to coat. Season with salt and pepper. Transfer to a steamer basket.
• To the bottom of a steam pot, add the chicken stock, beer, garlic, onions and a pinch of salt and black pepper and cover with a lid. Place the steamer basket onto the steam pot and place on the grill. Steam until the corn and potatoes are cooked three-quarters of the way through, 15 to 20 minutes.
• Meanwhile, sear the chorizo on all sides until the skin is charred, 2 to 3 minutes per side, then add to the steamer basket. Cover with the lid and cook for 5 more minutes. Add the clams, cover and cook until the clams have steamed open, 5 to 8 minutes.
• Pour the clams, chorizo, potatoes and corn onto a paper-lined table. Garnish with lemon wedges. Strain the broth into a smaller pot. Whisk in the cubed butter and hot sauce. Pour into mugs and serve alongside the clam bake.

STICKY SAUSAGES WITH POTATO SWEETCORN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the onion and sausages with the oil in a shallow roasting tin. Bake for 25 mins, shaking the tin once for even browning.
• Meanwhile, boil potatoes for 12-15 mins until tender, then run under cold water and drain. Mix the mayo, yogurt, spring onions and sweetcorn. Thickly slice potatoes and stir through, then season.
• Turn up oven to 220C/200C fan/gas 7. Add chutney to the sausages and onions. Cook for 5 mins more, until sausages are cooked and sticky. Serve with potato salad.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• In medium sauce pan, add 2 T. oil, brown ground meat, drain; set to the side.
• In medium sauce pan, combine 2 T butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side.
• In a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 T butter until crispy tender.
• In a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes.
• bake for 35 minutes.

SAUSAGE SWEET POTATO SHEET-PAN DINNER

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

SWEET POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
• Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

SAUSAGE-SWEET POTATO BAKE

Steps:

• Preheat oven to 375 degrees F.
• Brown sausage in skillet. Drain off fat.
• Arrange potatoes, apples and sausage in 2 qt casserole.
• Combine remaining ingredients and pour over casserole.
• Cover and bake for 50-60 minutes or until potatoes and apples are tender. You can alternately use cooked or canned sweet potatoes.

SLOW-COOKER SWEET POTATOES AND SAUSAGE

Steps:

• Spray 4- to 4 1/2-quart slow cooker with cooking spray. In 10-inch skillet, cook sausage over medium-high heat until no longer pink; drain. Stir in leeks and thyme.
• In slow cooker, layer half the sweet potatoes, sausage mixture and cheese. Repeat with remaining sweet potatoes and sausage mixture. Pour apple juice over top; sprinkle with remaining cheese.
• Cover; cook on High heat setting 2 1/2 to 3 hours or until sweet potatoes are tender.