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Sweet Potato & Apple Chicken Sausage Casserole

A comforting casserole featuring tender sweet potatoes, juicy chicken sausage, and a touch of cinnamon, baked to golden perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium apples (such as Granny Smith or Honeycrisp), cored and chopped
  • 1 pound halal chicken sausage, sliced Make sure it is halal-certified
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • to taste salt and pepper
  • 1 cup chicken broth Ensure it is alcohol-free
  • 1 cup shredded cheese (optional) Choose your favorite type—like mozzarella or cheddar
  • 2 tablespoons olive oil
  • to garnish fresh parsley Optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Peel and dice the sweet potatoes, chop the apples and onion, and mince the garlic.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent—about 3-4 minutes.
  2. Add the sliced halal chicken sausage to the skillet, cooking until browned, which should take about 5-7 minutes.
  3. In a large mixing bowl, combine the diced sweet potatoes, apples, sautéed onion and garlic, ground cinnamon, salt, and pepper. Pour in the chicken broth and mix until everything is well coated.
  4. Grease a large casserole dish and pour the mixture into it. If you’re feeling cheesy, sprinkle cheese on top before baking.
  5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the sweet potatoes are tender and the top is golden brown.
  6. Let your casserole cool for a few minutes, then garnish with fresh parsley before serving.

Notes

For best results, cut sweet potatoes into uniform sizes. Leftovers can be stored in an airtight container for up to 3-4 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for about 20 minutes.