Saturday, January 09, 2010

Dinner Tonight: Low Key

Tonight I'm making Sausage Sweet Potato Bake. We had this for dinner a few weeks ago while Sean was here. (This was a night that Tim wasn't joining us for dinner. As a rule, Tim doesn't do veggies--and certainly not sweet potatoes and apples together.) It was surprisingly tasty and disappeared in a flash.

Here's the recipe, lifted from Willy Street Coop that lifted it from More with Less Cookbook:

1 lb. bulk sausage, browned & fat drained
2 medium sweet potatoes, peeled & sliced
3 medium apples, peeled & sliced
2 T sugar (or brown sugar)
1 T flour
1/4 t cinnamon
1 t salt
1/2 c water

Heat oven to 375. Layer sausage, sweet potato slices, & apple slices in 2 quart casserole. Combine remaining ingredients; pour over casserole. Bake until potato & apples are tender, about 50-60 minutes. Serve with a leafy green salad & crusty bread.

Recap: Easy, cheap, healthy, and yummy. Leftovers heat well for work lunches.

Bonus: All major ingredients local & seasonal. (Are pigs seasonal

Update (1/10): The first time I used Italian sausage; last night I used savory sage. Both are good. If I make it again, which I probably will because it's an easy crowd-pleaser with ingredients we usually have on hand, I'll reduce the sugar by half or elimate it altogether.

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