I don’t think that there is any way under the sun that a sweet potato can be prepared that I don’t love, love, love. And sweet potato recipes always come to the forefront of my mind when Fall rolls around. Throw in some cinnamon and brown sugar and helloooo!
This recipe literally came to me one afternoon as I was looking in my pantry to see what was available to fix for supper.
It is super easy to prepare and only requires five ingredients. It can be served as an appetizer, a side dish or even as the entree.
Roasted Sweet Potato Medallions With Sausage Crumbles
- 2 medium to large uncooked sweet potatoes
- 1 tablespoon Canola oil
- 1/2 - 3/4 pound ground sausage of your choice uncooked
- Cinnamon to taste.
- Brown sugar to taste
- Preheat oven to 425 degrees fahrenheit.
- Completely line a baking sheet with aluminum foil.
- Peel the sweet potatoes and slice into roughly 1/2" to 3/4" slices.
- Drizzle both sides of the medallions with Canola oil and lay them on the baking sheet in a single layer.
- Sprinkle with cinnamon to taste.
- Place baking sheet into the preheated oven and bake for 15 minutes.
- Remove baking sheet, flip medallions over, sprinkle with more cinnamon and continue baking until potatoes are slightly blackened on the edges and cooked completely through.
- While the potatoes are baking, crumble sausage into a frying pan and cook until thoroughly done (no pink in the middle).
- When potatoes are done, remove them from the oven and place the desired number of medallions on each plate.
- Evenly divide the sausage and sprinkle over the medallions.
- Top with brown sugar to taste.
- *Please note that number of servings is based on using this as the entree and that the cook time is approximate.
If you’re a sweet potato lover like me, give it a try and let me know what you think!