Sausage Sweet Potato Traybake Food

SAUSAGE, SWEET POTATO & SWEETCORN BAKE

Sausage, sweet potato & sweetcorn bake image

Use any sausages you like for this family-friendly sausage, sweet potato and sweetcorn bake. Or make it veggie with veggie sausages and vegetarian Italian-style hard cheese

Provided by Lulu Grimes

Categories Dinner

Time 55m

Number Of Ingredients 7

Ingredients

2 tbsp rapeseed oil
300g sweet potatoes , peeled and cut into wedges
2 corn on the cob , each cut into 3
pinch chilli or barbecue spices (use more if you all like spice)
12 chipolata sausages
1 tbsp grated parmesan
barbecue sauce , to serve

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.

Nutrition Facts : Calories 364 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium

POTATO, PESTO & SAUSAGE TRAYBAKE

Potato, pesto & sausage traybake image

Use sausages as the base for this easy summer traybake. It's packed with artichokes, new potatoes, butter beans, tomatoes and fresh pesto, and is delicious with crusty bread

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 1h

Number Of Ingredients 13

Ingredients

1 red onion , cut into wedges
4 new potatoes , thinly sliced
6 canned or jarred artichokes , halved
100g cherry tomatoes
4 spring onions , halved lengthways
2 pork sausages , cut into chunks
1 tsp fennel seeds
1 small lemon , cut into wedges
½ tbsp olive oil
400g can flageolet or butter beans , drained and rinsed
150ml low-salt vegetable stock
2 tbsp fresh pesto
crusty bread , to serve (optional)

Steps:

Heat the oven to 200C/180C fan/gas 4. Toss the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a baking tray or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won't need a lot of salt, as the sausages can be quite salty).
Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.

Nutrition Facts : Calories 470 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

SAUSAGE AND SWEET POTATO BAKE

Sausage and Sweet Potato Bake image

I made this up one day and it's the easiest thing to make, but everyone seems to really like it. I used Emeril's Chicken and Apple Sausage but you can really use whatever kind you want.

Provided by MissMeagan

Categories Yam/Sweet Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 large sweet potatoes
2 lbs sausage (any is fine but Emeril's Chicken and apple is what I use)
1 onion
1 apple
1/4 cup olive oil
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon garlic powder
1/2 teaspoon chili powder
salt and pepper

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.