Sweet Potato and Sausage Bake

by Katie on December 9, 2014

Do you ever cook something and go to make it again and you can’t remember how you did it?

That happens to be my specialty. I have good intentions, of course, and even keep a notebook in the kitchen but it doesn’t always work. I get busy and sidetracked and the next thing I know I’ve made something and forgot the details of my own creation.

It isn’t just with food either. I happen to forget the details of my brilliant ideas quite frequently. My mind moves so fast and I’m on to the next thing before I know it and it’s SO frustrating when it happens.

So why am I telling you this? Besides to show how forgetful I can be? Because that is the story of this recipe. I made something like this for the Whole30 (well over a year ago) and still get a lot of questions about the recipe (I shared the photo in a weekly recap without the recipe).

The problem?…there was no recipe written down and I could not remember exactly how I did it.

Sweet Potato and Sausage Bake

I finally got around to creating something similar and knew I had to write it down this time! This Sweet Potato and Sausage Bake is one of my new favorites and it’s Whole30 approved (without the cheese).

It’s an easy one dish meal so there is little clean-up. It’s a healthy dinner. It’s got a great smokey spice which combined with the sweet potatoes makes the best combination. And lastly, it’s packed with a ton of flavor and makes leftovers that are absolutely delicious!

With all of the goodies this time of year, I think it’s nice to stick with healthy dinners to balance it all out. :)

Sweet Potato and Sausage Bake

Yield: 4 Servings


  • 3 sweet potatoes, peeled and large diced
  • 1 red pepper, cut into large chunks
  • 1 red onion, cut into large chunks
  • 1 pound Hot Italian Turkey Sausage
  • olive oil
  • salt, cayenne, chipotle seasoning and garlic powder
  • Feta cheese, if desired


  1. Dice the potatoes and toss with extra virgin olive oil and sprinkle with seasonings. Bake at 400 degrees for 20 minutes.
  2. Toss the pepper and onion with extra virgin olive oil and seasonings. Flip the potatoes and add the pepper and onion to the pan. Bake 20 minutes more. Meanwhile, remove the sausage from casing and crumble into large chunks in a skillet. Leave in large chunks and brown for about 3-4 minutes - the sausage won't be cooked all of the way at this point.
  3. Toss the veggies again and add sausage on top and bake 5 minutes or until the sausage is cooked through. Top with Feta cheese if desired.

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