This sausage will amaze you. The grease is almost invisible. As a tip, use a little bit of water, instead of grease, to help cook it perfectly.
Praline Sweet Potato Casserole
1 Tbsp. finely chopped pecans 1 Tbsp. firmly packed light brown sugar 2 lbs. Sharp Farms sweet potatoes, peeled, cooked and mashed 1/4 cup Country Crock® Pumpkin Spice Spread 1/4 cup cholesterol free egg substitute 2 Tbsp. all-purpose flour 1/2 cup marshmallow creme
1. Preheat oven to 350°. Combine pecans with brown sugar in small bowl; set aside. 2. Beat sweet potatoes, Country Crock® Pumpkin Spice Spread, egg substitute and flour in large bowl with electric mixer until fluffy, about 2 minutes. Add marshmallow creme and beat just until blended. Spoon into ungreased 1-1/2-quart casserole; sprinkle with pecan mixture. Bake 30 minutes or until bubbling.
Salsa, sour cream and chopped fresh cilantro, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.
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