Sausage and Veggie Bake with Sweet Potato Crust

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people


  • 1 pound ground sausage
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 cups chopped Brussels sprouts
  • 2 cups sliced mushrooms
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon minced oregano
  • 1/4 cup low sodium beef broth
  • 3 large sweet potatoes peeled, diced and steamed
  • 3 tablespoons full fat coconut milk


  • Preheat oven to 400 degrees.
  • In a large skillet over medium heat, add the sausage, onion and garlic. Cook for 10 minutes, until sausage is brown.
  • To the sausage mixture, add the next 5 ingredients (Brussels sprouts through broth).
  • Stir and cook for 5 to 10 minutes, until vegetables are tender-crisp.
  • In a medium baking dish, pour the contents of the skillet.
  • In a mixer, place the sweet potatoes, coconut milk and sea salt and freshly ground black pepper to taste. Mix until smooth then spoon over the sausage mixture.
  • Place baking dish in the oven and bake for 15 minutes, until potatoes are golden brown on top and sausage mixture is bubbling. Serve warm.


SERVING SUGGESTION: Steamed green beans.
NUTRITION: 512 Calories; 33g Fat (57.3% calories from fat); 22g Protein; 33g Carbohydrate; 6g Dietary Fiber; 81mg Cholesterol; 753mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.
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