PASTAVILLE

recipe

Sassy Sweet Potato Sausage Tassies

Makes: 16 servings
Prep Time: 15 min.
Cook Time: 42 min.
Difficulty: Easy

Recipe By: Chef Jeanette N. of Sophia, WV

Refrigerated Pie Crusts makes easy work for these sassy sweet potato sausage tassies that are filled with a delicious pineapple pecan sweet potato sausge filling! Different but delicious!

INGREDIENTS

  • 2 Tbsp. pure olive oil
  • 1/2 lb. Johnsonville Hot Ground Italian Sausage
  • 1 small sweet potato
  • 2 Tbsp. brown sugar
  • 1 Tbsp. water
  • 1/2 tsp. Sriracha hot sauce
  • 2/3 cup pecans; finely chopped
  • 1/2 cup shallots; finely chopped
  • 3 Tbsp. pineapple preserves
  • 1 box refrigerated pie crusts; softened as directed on box
  • 1/2 cup Gorgonzola cheese; crumbled
  • 3 oz. cream cheese; softened

DIRECTIONS

  • In a medium skillet heat 1 Tbsp. pure olive oil over medium-high heat. Add sausage and cook until sausage is cooked through, about 6-8 min. Drain and set aside.
  • Line cookie sheet with cooking parchment paper. Pierce potato with fork; place on microwavable paper towel in center of microwave. Microwave 3-4 min., turning once, until tender. Cover; let stand 10 min. Peel and cube sweet potato; set aside.
  • Meanwhile, in 1 qt. saucepan, heat brown sugar, water and Sriracha hot sauce to boiling over medium heat, stirring occasionally. Boil and stir 2 min. Remove from heat; gently stir in pecans until coated. Spread pecans on cookie sheet. Bake in a preheated 350° F oven for 8-12 min. or until golden brown. Remove from cookie sheet; cool completely.
  • Meanwhile, in 10 in. skillet, heat remaining oil, shallots and pineapple preserves over medium heat 5-8 min., stirring occasionally, until shallots are tender. Remove from heat.
  • Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2 in. round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup. In a medium bowl combine Italian sausage, cubed sweet potato, pineapple preserve mixture, Gorgonzola cheese and cream cheese. Equally divide sweet potato mixture among cups. Equally top with pecans. Bake in a 425° F preheat oven; for 12-15 min. or until edges are golden brown. Cool 5 min.; remove cups from pan. Serve warm, Serves: 16, prep time: 15 min., cooking time: 42 min.