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Sweet Potatoes with Pecans and Sausage

Vickie Eastwood

Vickie Eastwood

This recipes uses the dark orange colored sweet potatoes that are often sold in grocery stores under the name of yams. This is different spin on the usually sticky sweet potato casseroles that abound on Thanksgiving tables.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 823 kcal
  • 41%
  • Fat:
  • 53.1 g
  • 82%
  • Carbs:
  • 72.8g
  • 23%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Form sausage into round patties. Place patties in a large, deep skillet. Cook over medium high heat until brown. Drain and set aside.
  3. Wash yams, prick with fork and place on baking sheet. Bake for 1 hour or until yams are soft. Set aside to cool.
  4. Cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish. Add sausage, butter, brown sugar, pecans and cinnamon. Mix thoroughly, cover and bake for 30 to 40 minutes or until hot and bubbly.
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Reviews

JONCIN
41

JONCIN

12/21/2003

This was a good recipe, however, I crumbled the sausage up instead of making patties and it turned out well this way. You can never have too many side dish recipes and I am sure this will come in handy for the next party. Thanks for sharing.

Chris 'John Doe'
34

Chris 'John Doe'

11/12/2005

Well sweet potatoes and yams are diffrent. Keep that in mind when preparing any recipe.

AME555
16

AME555

5/28/2009

A very good recipe, I followed the advice of someone else and crumbled the sausage which worked great. We found it a little greasy so next time I will eliminate the butter, as even after draining the sausage there was still grease.

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