2poundswhite sweet potatoespeeled and shredded/grated
cooked Sausage
1teaspoondried thyme
1teaspoongarlic powder
7ounceswhite mushroomssliced
10Brussels sproutsquartered
1onionroughly chopped
1teaspoonsage
1teaspoonsalt
1cupof pork or beef bone broth
cooked bacon
Instructions
For the Bacon:
Heat large skillet over medium heat. Add bacon and cook until crispy.
Remove bacon from pan. Cool, then cover and store in fridge.
Reserve bacon grease in the pan for later.
For the Sausage
Heat medium skillet over medium-high heat. Add pork and spices.
Crumble and brown until no longer pink.
For the Casserole:
Grease 9 x 13 baking dish with a little oil.
Heat the large skillet with reserved bacon grease over medium heat.
Add shredded potatoes, thyme and garlic powder. Sauté 5-6 minutes until softened but not crispy.
Pour potatoes into prepared dish. Add cooked Sausage and mix together.
Return large skillet to medium heat and add 1 Tablespoon oil.
Add mushrooms, sprouts, and onion, then season with sage and salt. Cook 5- 7 minutes until softened.
Add veggies to the baking dish and stir to mix. Cool, then cover and store in fridge overnight.
Preheat oven 350 F.
Remove casserole and bacon from fridge and uncover.
Pour broth evenly over top of casserole (this will help keep it moist).
Chop cooked bacon and sprinkle over top of casserole.
Bake 40-45 minutes until hot and bubbling. Cool 10 minutes before cutting and serving.
Recipe Notes
Special Equipment: Food processor -or- Grater
Alternatively, you can cook the casserole immediately, allow it to cool and store it in the fridge overnight. Then in the morning you can just reheat individual pieces. (I baked the warm/unchilled casserole for 35 minutes and it was heated through and sizzling, but I still wanted it to have more browning on top so it ended up baking for 40 minutes total.)
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