Without a doubt, brunch is my favorite meal. When else can you drink in the morning without people judging you? For your next liquor-fueled brunch, enjoy a meal that you can make the night before and reheats beautiful so you can enjoy your Bloody Mary without having to slave over a hot stove.
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 pound sweet or hot Italian sausage, removed from casing and crumbled
- 4 large sweet potatoes (about 3 pounds)
- 2 tablespoons olive oil
- Preheat oven to 425 degrees. In a medium-sized skillet, heat butter over medium heat. Add onions and garlic to pot and cook until onions are translucent, about 5-6 minutes.
- Meanwhile, cook sausage in another skillet over medium-high heat for about 8-10 minutes, or until cooked through and no longer pink. Drain away any excess fat.
- Peel sweet potatoes, then cut into about ½-inch cubes. Toss with olive oil, salt, and pepper. Stir in onions and sausage.
- Spread sweet potatoes in a large cast iron or oven-safe skillet. Roast the sweet potatoes in a single layer for 25-30 minutes, stirring occasionally, until they are soft and golden brown.