Sweet Potato and Turkey Breakfast Sausage

I originally made this sweet potato and turkey breakfast sausage recipe for years with a bit of brown sugar or maple syrup (instead of the sweet potato), but finally decided I wanted a hint of sweet without the sugar. A few weeks ago I saw a post on social media about a new way to cook a sweet potato that created a super sweet almost custard like texture and I had to try it. The sweet potato came out all gooey and caramelly and was delightful. I knew it would be the perfect substitute for brown sugar or maple syrup and the sweet potato and turkey breakfast sausage came to life! The sweet potato not only keeps the meat moist and adds incredible flavor, but it also adds some wonderful nutrients to the dish. The secret is to freeze the sweet potato before cooking.

“Freezing crystallizes the water inside the sweet potato without puncturing the skin, in effect macerating the flesh from the inside out.  And high-temp roasting caramelizes the sugars but the skin protects the sugars from burning.”

I’ve seen suggestions online to freeze for two hours, but I just tossed my sweet potatoes into the freezer overnight after washing. Cook the sweet potatoes early enough to allow time to cool before handling. For this sweet potato and turkey breakfast sausage I like to start with 85% lean ground turkey. Add seasonings and mix well. Squeeze the cooled sweet potato mush out into the meat mixture and mix well. Form into patties. Heat up skillet on medium heat and add a drizzle of avocado oil. Add meat patties to hot skillet and cook on each side for 5-10 minutes depending on temperature of your stove.  If using stainless steal, lower temp to medium low and aim for the longer cooking time. Slice through one patty to make sure the meat is cooked all the way through. Serve with eggs, roasted veggies, home fries or fruit! Eat and enjoy! Check out these gluten free buckwheat rolls for a delicious pairing with this sweet potato and turkey breakfast sausage.