Sweet Potato Sausage Spread
with toasted baguettes
Ingredients
2 cups of diced sweet potatoes (about a ¼ of an inch cubed)
3 tablespoons olive oil
½ teaspoon cayenne pepper
1 pound breakfast sausage
¼ small onion, chopped (¼ cup)
1 small sweet red bell pepper (¼ cup)
2 garlic cloves
8 ounces cream cheese
4 ounces Colby jack cheese, shredded
1 (14.5-ounce) can
Italian diced tomatoes (slightly drained)
1 French loaf baguette
1 teaspoon of Italian seasoning
½ cup of olive oil
1–2 ounces of parmesan cheese
Directions
Preheat oven to 350 degrees.
Combine olive oil and cayenne pepper. Toss sweet potatoes gently to coat. Spread evenly on a baking pan and bake 350 degrees for 35–40 minutes or until tender, stirring if needed.
In a medium frying pan, add sausage, chopped onion and chopped red bell pepper. Cook until brown. Drain grease and press garlic into sausage mixture. Cook for 2–3 minutes.
Add cream cheese, ¼ cup of Colby Jack cheese, roasted sweet potatoes and canned tomatoes. Stir until well blended. Add sausage mixture to a small baking dish.
Top with the remaining Colby jack cheese, and bake until cheese is melted, approximately 5 minutes.
For toasted baguettes, preheat oven to 375 degrees. Cut loaf in quarter-inch slices. In a small bowl, add Italian seasoning to olive oil and mix well.
Brush olive oil mixture onto each slice of bread and place on baking sheet. Sprinkle finely shredded parmesan cheese to cover bread pieces. Toast for 7 minutes.
{loadposition Sweet-potato}
Can’t get enough Sweet Potatoes?
Try our Sweet Potato Chicken Flat Bread.
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
More Appetizer Recipes
View All
Chorizo Cheese Balls
These golden brown, bready little nuggets spiked with cheese and sausage scream holiday decadence.
Lamb Soubise
Fancy up your appetizer repertoire with this skewered, grilled and marinated leg of lamb that rests on top of a velvety, onion bechamel sauce known as soubise.
