Sweet Potato and Chorizo Sausage Bites
Super easy
Although sweet potato sausage balls may not be the first sweet potato recipe that jumps to mind when you’re considering cooking the staple fall vegetable, these sweet potato sausage balls just might be one of the best Thanksgiving appetizers ever.
Prep
Cook
| Category: | Appetizer Snack |
| Cuisine Type | American |
Ingredients
For
4
Dozen(s)
Main Ingredients
| 1 pound(s) Mexican chorizo sausage, casings removed |
| 2 1/4 cup(s) all-purpose baking mix (such as Bisquick) |
| 8 ounce(s) extra-sharp Cheddar cheese |
| 1/2 cup(s) chilled mashed roasted sweet potato |
| 1/8 teaspoon(s) ground cinnamon |
| 1/8 teaspoon(s) kosher salt |
| 6 tablespoon(s) plum jam or scuppernong jelly** |
| 2 tablespoon(s) Dijon mustard |
Sweet Potato and Chorizo Sausage Bites Directions
- Preheat oven to 350°F. Lightly grease a baking sheet.
- Stir together sausage, baking mix, cheese, mashed sweet potato, cinnamon, and salt in a large bowl. Roll into 48 (1 1/2-inch) balls, and place about 1 inch apart on prepared baking sheet. Bake in preheated oven until sausage balls are cooked through and deep golden brown, about 20 minutes.
- Stir together jelly and mustard in a small bowl until well blended. (If your jelly is too stiff to blend, microwave mixture at HIGH in 15-second increments until soft enough to stir.) Serve with sausage balls.
- Test
Notes
Sausage balls can be frozen on baking sheet and transferred to ziplock plastic freezer bags for storage. Bake from frozen. (You may need to add 1 or 2 minutes to baking time.)
