Sweet Potato Casserole recipe

This dish is a children’s favourite and is great for school summer holidays, which can contain ‘lots…

This dish 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.