Sweet Potato Hash with Beef Jalapeņo Sausage Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
9 large Egg, fresh, whole, raw 3 cup, fluid (yields 2 cups whip Heavy Whipping Cream 500 gram(s) Raw Sweet Potato 4 serving Cheese, Kraft Natural Cheese Mexican Style Four Cheese (svg = 1/4 cup/28g) 10 serving Kiolbassa Beef Jalapeno Sausage (by KEVINDSCHULTZ) 1 tsp Ground Mustard Powder (by 1GRNTHMB) 1 tsp Salt
Peel and grade an extra large sweet potato. Spread in a 9X13 Casserole pan about 2" deep. Slice 5 Kiolbassa Beef Jalapeņo Sausage links into .5" rounds and skadder over sweet potatoe hash.
In a blender add 9 eggs, 3 cups of heavy whipping cream, ground mustard and salt. Then blend and pour frothy mixer over the sweet potato and sausage.
Sprinkle shredded over the top and cover with foil and refrigerator overnight.
To Bake: Preheat oven to 350 degrees. Remove foil and bake for 1 hour or until center of the casserole is done.
This recipe can be made ahead for at least 2 days.
Serving Size: Makes 20 1 cup servings in a 9X13 casserole pan
Number of Servings: 20
Recipe submitted by SparkPeople user JBFARMER0504.
In a blender add 9 eggs, 3 cups of heavy whipping cream, ground mustard and salt. Then blend and pour frothy mixer over the sweet potato and sausage.
Sprinkle shredded over the top and cover with foil and refrigerator overnight.
To Bake: Preheat oven to 350 degrees. Remove foil and bake for 1 hour or until center of the casserole is done.
This recipe can be made ahead for at least 2 days.
Serving Size: Makes 20 1 cup servings in a 9X13 casserole pan
Number of Servings: 20
Recipe submitted by SparkPeople user JBFARMER0504.
Nutritional Info Amount Per Serving
- Calories: 292.1
- Total Fat: 25.0 g
- Cholesterol: 155.1 mg
- Sodium: 456.5 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.3 g
- Protein: 10.7 g
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