It’s meaty. It’s manly. It’s messy.

This Italian casserole is all that and so much more.

Deeply rooted within the beastly bake is the nourishing and strengthening goodness of winter roasted beetroot and hearty whipped sweet potatoes.

Tantalizing, isn’t it?

Sweetbeet Italian Casserole

3/4 lb. peeled, cooked sweet potato
2 Tbs. butter
2 large eggs
1 lb. Italian sausage
3/4 lb. oven roasted beets, sliced
2 cups Mad Marinara Sauce
sea salt

ground pepper

Mash together the cooked sweet potato and butter. Whisk in eggs, with plenty of salt and pepper. Transfer to the bottom of a loaf pan.

Preheat oven to 425 degrees.

In a large skillet, brown the Italian sausage, along with additional salt and pepper. Once all the fat has rendered and the sausage is almost fully brown, stir in the sliced beets and marinara sauce. Simmer for about 5 minutes.
Pour the sausage beet mixture over the sweet potatoes.
Bake for about 30 minutes, until bubbly brown.


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