The other night Matt was planning on grilling some sausage and making some kind of dish, Lord knows what, but it was pouring outside. And while he is one to grill in all sorts of weather, he just wasn't in the mood for rain after his adventures this past weekend. So enter this dish. Could be made with kale, yes. Could be made with mozzarella instead of cheddar, yes. But it's delicious either way. The sweet potato just adds something, for sure.
Ingredients:
- 1 tablespoon coconut oil
- 1 large or 2 medium sweet potatoes - peeled and cubed
- 16 ounces of Italian Sausage - cut thin and round
- 2 cups low sodium chicken broth
- 3/4 cup milk
- 1/4 cup flour
- 3/4 cup shredded Cheddar Cheese
- 2 cups finely chopped spinach or kale
Directions:
1. Preheat oven to 375 degrees.
2. Heat coconut oil in a large, high rimmed skillet over medium high heat. Add the sausage and sweet potatoes and allow to brown on all sides. Test sweet potatoes for softness. Add the spinach or kale and toss. Transfer to a 9x9 or you can even keep in the skillet if it is oven proof.
3. Bring broth and 1/2 cup of milk to a low boil. Turn heat to simmer. Whisk flour and 1/4 cup of milk together till incorporated. Continue whisking broth and milk mixture as you slowly pour in flour and milk. Add 1/4 cup of cheddar cheese.
4. Pour sauce over sweet potatoes, sausage and spinach. Sprinkle remaining 1/2 cup of cheese over the top and bake for 15 minutes or until bubbling. You can even throw the dish under the broiler (again if oven/broiler safe pan/dish) for a couple minutes to give it a nice brown crust - just make sure you are watching it.
What do you guys think? A fan of the bake or no?
