Sweet Potato & Sausage Pie



  • 6 sweet potato cores (reserved from previous sheet cutting)
  • 6 yukon gold potato (red skin, cores, reserved from sheet cutting)
  • 6 beet cores (reserved from sheet cutting)
  • 1 onion (medium, chopped)
  • 3 teaspoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 2 teaspoons fresh thyme (chopped)
  • 3 cups baby kale


  1. Preheat oven to 400° F
  2. Coarsely chop potatoes, beets and onion.
  3. Toss chopped vegetables in large bowl with olive oil and season with salt and pepper. Spread onto baking sheet in an uneven layer.
  4. Bake 20 minutes, toss and bake another 10-15 minutes until beginning to crisp.
  5. Remove from oven and toss hash with thyme and baby kale.
  6. Return to oven for 2-3 minutes, until kale begins to wilt.
  7. Remove from oven and serve immediately.
  8. Chef's Tip: Top with a fried or poached egg, if desired.
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