Easy Sweet Potato Sausage Layers (grain-free, gluten-free, paleo) | Fresh Planet Flavor

I debated whether to post this recipe here on the blog, as it’s really just a “cook this stuff in a skillet and then mix or layer” situation. But! After posting it to Instagram, a few folks piped up that they’d like some specifics to go by, so here’s the method to a quick layered dish featuring my favorite things.

If you don’t have a spiralizer (a pity, because they’re so fun!) then feel free to use a potato peeler to make sweet potato curls, or simply roughly chop the sweet potatoes and load them into a food processor. Pulse until finely diced; the look of the sweet potato layer will be different than my spiralized version but no less delicious.

Easy Sweet Potato Sausage Layers (grain-free, gluten-free, paleo) | Fresh Planet Flavor

Easy Sweet Potato Sausage Layers

Preparation 15 mins 2017-11-18T00:15:00+00:00
Cook Time 30 mins 2017-11-18T00:30:00+00:00
Serves 2-4     adjust servings

This savory and easy sweet potato sausage layered dish is the perfect combination of sweet veggies, salty meat, and spicy toppings.

Ingredients

  • 2 tbsp coconut oil, divided
  • 1 large sweet potato
  • 3/4 cup marinara sauce, divided
  • 2 sausages, cooked and sliced into thin coins
  • 1 bell pepper, cored and thinly sliced
  • 1 jalapeño, seeded and sliced
  • 1 tsp red chili flakes
  • Freshly-cracked black pepper to taste
  • Salt to taste

Instructions

  1. Line a 9" square cake pan with enough parchment paper to overlap the sides, set aside.
  2. Heat one tablespoon of the coconut oil in a large skillet. Peel the sweet potato, then use a spiralizer or potato peeler to cut into long strips. Alternately, use a food processor to shred until finely diced. Cook the sweet potato in the skillet for approximately 10 minutes, turning occasionally, until soft and beginning to fall apart.
  3. While the sweet potato cooks, heat the second tablespoon of coconut oil in a small skillet. Cook the bell pepper and jalapeño until very soft and beginning to brown, turning occasionally.
  4. Once the sweet potato is cooked to softness, transfer it into the parchment-lined cake pan. Use the back of a spoon to pack the sweet potato down into a firm layer (the more tightly you pack the sweet potato, the more cleanly the finished dish will cut). Lightly salt the sweet potato layer.
  5. Spread ½ cup of the marinara sauce over the sweet potato layer, then sprinkle the sausage coins, cooked bell pepper plus jalapeño, and red chili flakes over the sauce. Finish with another light addition of salt, and a few generous cracks of black pepper.
  6. Cut into serving sizes, then use the parchment paper overlap to lift the layers out of the pan for easy transfer to serving plates using a spatula.

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3 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 33kcal Calories from fat 21
% Daily Value
Total Fat 2g 3%
Saturated Fat 1g 5%
Transfat 0g
Cholesterol 3mg 1%
Sodium 68mg 3%
Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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