Calling All Sweet Potato Lovers & Skeptics

I love breakfast foods, especially the ones that really fill you up and get you going for the day. As the weather is cooling off, those warm and hearty dishes really hit the spot. This recipe for Sweet Potato Hash with Sausage and Caramelized Onions is delicious. People that love sweet potatoes will definitely enjoy it, but I’ve also won over a few sweet potato skeptics with this recipe. I originally adapted this recipe from

You can prep ingredients the night before, even roast the sweet potatoes ahead of time and then just combine everything in the morning and heat in the oven until warm and a little crispy. This is a perfect recipe to serve for a family brunch; just add a fruit salad or yogurt and granola parfaits and you have a complete meal everyone will love.

This recipe calls for 3 sweet potatoes, but I was able to use just ONE very large sweet potato or giant sweet potato as Wenninghoff’s called it. See below for a picture of it. Sadly, this was our last CSA bag from “the farm,” as my two-year old daughter calls it. It has been a great experience, once again, for our family to have fresh, local produce. Every year we learn something new and get to support a local farmer while we’re at it.

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Caramelized onions & browned sausage


Before roasting & after….

Sweet Potato Hash with Sausage & Caramelized Onions
Cuisine: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 large onion, sliced
  • 1 Tbsp butter
  • salt
  • 1 pound Italian sausage
  • 3 pounds sweet potatoes
  • 4 cloves garlic, minced
  • 1 Tbsp dried rosemary
  • 3 Tbsp canola oil or olive oil
  • Freshly ground black pepper, to taste
  1. In a large skillet, melt butter over medium high heat. Add sliced onions and sprinkle with salt. The pan will be pretty full, but the onions will cook down.
  2. Reduce heat to about medium or medium-low. Cook onions about 30 minutes or until they become nice and golden brown. Be sure to stir occasionally to prevent burning.
  3. Meanwhile, in another skillet, brown the sausage over medium-high heat. Break into small pieces as it cooks. Stir occasionally, but no too much because you want the sausage to get golden and a little crispy. Drain excess fat.
  4. While onions and sausage are cooking, work on chopping the sweet potatoes into ½ inch cubes.
  5. Toss together sweet potatoes, oil, garlic, rosemary, and black pepper in large bowl.
  6. Once onions and sausage are fully cooked, add them to the sweet potato mixture.
  7. Line a large baking sheet with foil and spread mixture out evenly. Bake at 450 degrees for about 30 minutes or until sweet potatoes are tender. Be sure to watch closely since the oven temperature is so high.
You can make this the day before and just roast the sweet potatoes. Then when you are getting ready to serve it, combine cooked sweet potatoes with sausage and onion mixture. Bake at 425 degrees for 15 -20 minutest or until hot.

Want more sweet potato ideas? Click here to see Nancy’s Recipe Redux blog on sweet potatoes plus a link to more than 80 other recipes from Registered Dietitians all featuring the delicious sweet potato. P1010903P1010908

Giant sweet potato from the CSA bag.


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