Zesty Sweet Potato Casserole With Andouille Sausage

• 5 cups sweet potato diced, mashed
• 1/3 cup dark brown sugar
• 2 eggs lightly beaten
• 1/2 cup chicken broth
• 1/3 cup butter melted
• 1 cup crimini mushrooms diced
• 1/2 cup red bell pepper minced
• 1 Johnsonville(R) Andouille Premium Cooking Sausage half package of 13.5 ounces, quartered and sliced 1/2-inch
• 1 teaspoon paprika
• 1/3 cup pecans chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 375u0b0F.
2. Boil diced sweet potato. Mash when softened after draining.
3. Saute mushrooms, pepper and sausage until slightly browned.
4. Combine first 5 ingredients and stir until combined.
5. Stir in vegetables and meat blend.
6. Season with salt, pepper and paprika.
7. Pour mixture into 2 quart casserole coated with oil.
8. Top with pecans.
9. Bake for 30 to 40 minutes.

sweet potato, brown sugar, eggs, chicken broth, butter, crimini mushrooms, red bell pepper, sausage, paprika, pecans, salt, black pepper

Taken from www.yummly.com/recipe/Zesty-Sweet-Potato-Casserole-with-Andouille-Sausage-514798 (may not work)