Capsaicin Free Sweet Potato and Sausage Breakfast Casserole
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Learn more →Ingredients
6 servings
For the casserole
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 3 tbsp coconut oil, divided
- 1 tsp fine sea salt, divided
- 1 lb ground pork
- 1 tsp dried sage
- ½ tsp dried thyme
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 4 cups baby spinach, loosely packed
For the binder
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp arrowroot starch
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the sweet potato cubes with 1 1/2 tbsp of the coconut oil and 1/2 tsp of the salt on a large rimmed sheet pan, spreading them in a single layer. Roast for 20–22 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork. Remove from the oven and reduce the oven temperature to 375°F (190°C).
- 2
While the sweet potatoes roast, heat the remaining 1 1/2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork, sage, thyme, ginger, turmeric, Ceylon cinnamon, and the remaining 1/2 tsp salt. Cook, breaking the meat into small crumbles, until the pork is cooked through with no pink remaining and registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Transfer the cooked pork to a large mixing bowl, leaving any rendered fat in the skillet.
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