Posts Tagged ‘sweet potato month’

Tuesday Recipe: Sweet Potato Breakfast Casserole

Tuesday, February 19th, 2013

This week’s featured Tuesday recipe at Sturbridge Yankee Workshop shares something to celebrate two of February’s national food holidays. February is both National Sweet Potato Month and National Hot Breakfast Month. Enjoy this Sweet Potato Breakfast Casserole for breakfast during the week or brunch on the weekend, because this recipe offers up a hearty 12 servings. This breakfast idea is perfect for vegetarian eaters too.

What You’ll Need:

1 (8 ounce) package vegetarian sausage links

1/2 cup water, or more as needed

4 cups sweet potatoes, shredded

1/4 cup butter, melted

1 1/2 (8 ounce) packages shredded reduced-fat, mild cheddar-mozzarella cheese blend

1/2 cup onion, finely chopped

1 cup fresh spinach leaves, finely sliced

1 (16 ounce) container low-fat, small curd cottage cheese

8 jumbo size eggs


1. Preheat oven to 375 degrees F and lightly grease a 9 x 13-inch baking dish.

2. Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned; approximately 10 to 15 minutes. Crumble cooked sausages into a bowl.

3. Mix sweet potatoes and butter together in a separate bowl; evenly spread into the bottom of the prepared 9 x 13-inch dish.

4. Stir cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in bowl; spoon over sweet potato layer.

5. Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set; approximately 1 hour. Cool 5 minutes before serving. Enjoy!

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~Chicken & Sweet Potato Stew

Tuesday, February 28th, 2012

As we wind down the last week of National Sweet Potato Month, here is a hearty recipe that highlights this delicious vegetable and will be perfect for dinner tonight.

  • 6 Bone-in chicken thighs, skin removed, trimmed of fat.
  • 1 Cup dry white wine
  • 2 lbs. of Sweet Potatoes, peeled and cut into spears.
  • 2 Teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
  • 1/2 lb. White button mushrooms, thinly sliced
  • 1 Teaspoon salt
  • 6 large shallots, peeled and halved
  • 1/2 Teaspoon freshly ground pepper
  • 4 cloves garlic, peeled
  • 1 1/2 tablespoons white-wine vinegar

Directions: Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar. Enjoy!

<– Check out more delicious meals to make in your slow cooker with our very useful Super Fast Slow Cooker Recipes cookbook.

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