Sweet Potato Bowls

Creamy mashed sweet potatoes topped with savory Italian sausage, mushrooms, and onions, finished with a rich Dijon cream sauce.

Yield: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Special Equipment: Large Skillet

Ingredients

• 2 medium sweet potatoes, peeled and cubed

• 1 lb sweet Italian sausage

• ½ onion, diced

• 8 oz mushrooms, sliced

• 2 cloves garlic, minced

• 3 Tbsp butter

• 2 Tbsp cream cheese

• ¼ cup heavy cream

• Salt and black pepper, to taste

• 2 Tbsp butter

• 2 Tbsp flour

• ½ cup chicken broth

• ½ cup heavy cream

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• Black pepper, to taste

Directions

1. Boil the sweet potatoes in salted water for 15 to 20 minutes until very tender. Drain and mash with 3 tablespoons butter, cream cheese, ¼ cup heavy cream, salt, and pepper until smooth and creamy.

2. Brown the sausage in a large skillet. Add the onion and mushrooms and cook until softened and browned. Add the garlic and cook for 1 minute, then remove the mixture from the skillet.

3. Melt 2 tablespoons butter in the same skillet. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth and ½ cup heavy cream. Stir in the Dijon, Worcestershire sauce, and black pepper. Simmer for 3 to 5 minutes until thick and creamy.

4. Divide the mashed sweet potatoes between bowls. Top with the sausage mixture and spoon the creamy sauce over the top.