Sweet Potato and Sausage Bake is a 1940s recipe that combines sweet potatoes, applesauce, and sausages for a dinner that is perfect for chilly autumn or winter nights. Hailing from the era of canned food convince and casseroles for dinner, this quick casseroles couldn’t get much easier with just three ingredients and forty minutes for dinner.

To make this totally accurate to the era you’ll need to track down canned pork sausages. We opted for fresh store bought links. Likewise, for those perfecting fresh vs canned on the veggie front, fresh sweet potatoes can be used. We recommended par-boiling before baking to ensure they are nice and tender.

Sweet Potato and Sausage Bake - 1940

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Sweet Potato and Sausage Bake is a 1940s recipe that combines sweet potatoes, applesauce, and sausages for a dinner that is perfect for chilly autumn or winter nights. Hailing from the era of canned food convince and casseroles for dinner, this quick casseroles couldn't get much easier with just three ingredients and under forty minutes for dinner.

Ingredients

  • 1 lb Pork Sausage Links ((canned* or fresh))
  • 1 large can Sweet Potatoes ((about 2 lbs) )
  • 2 cups Applesauce ((unsweetened))

Instructions 

  • Preheat oven to 425°. Lightly grease a baking pan or casserole dish.
  • Drain sweet potatoes and diced into ½-1" pieces. Arrange in an even layer in bottom of pan.
  • Pour applesauce evenly over sweet potatoes. Arrange sausages on top.
  • Bake for 30-40 minute or until sausage is browning and cook through. Serve hot.

Notes

*The original recipe canned for canned pork sausages. If you can't find them or prefer, fresh sausages can be substituted. 
Course: Main Course
Cuisine: American

Suggestions

+ Pre-brown the sausages and cut into quarters

+ Add 2 diced carrots and half onion to sweet potatoes before adding applesauce

+ Sprinkle with 1/2 cup bread crumbs

+ Add a 4-6 fresh sage leaves to sweet potatoes before baking

 

Source

Adapted from a recipe appearing in “Choice Recipes And Menus Using Canned Foods” (circa 1940) by the American Can Company.

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