Creamy Sweet Potato & Sausage

Creamy Sweet Potato and Sausage in Foil Packs feature tender sweet potatoes, smoky sausage, and a luscious, savory cream sauce! These foil packs are bursting with flavor and sure to become a new favorite in your household. The best part? Cleanup is a breeze!

Try some other favorite foil packet meals like these Hobo Foil Packets, Foil Pack French Dip Sandwiches, or Garlic Butter Sausage and Veggies.

Creamy Sweet Potato and Sausage in Foil Packs

Busy weeknights call for quick, easy, and delicious meals that the whole family can enjoy together. That’s why we’re excited to share our latest obsession with you: Creamy Sweet Potato and Sausage Foil Packs. This scrumptious, no-fuss recipe is perfect for those nights when you want a comforting, home-cooked meal without spending hours in the kitchen.

These foil packs combine tender sweet potatoes, smoky sausage, and a savory cream sauce, providing a burst of flavor in every bite. And with everything cooked together in individual foil packets, you can say goodbye to piles of dirty pots and pans. Plus, this versatile recipe can be easily adapted to your oven or outdoor grill, making it an ideal choice for any season.

A Few Ingredient Tips

• Use full-fat heavy cream: Stick to full-fat heavy cream for a rich, creamy texture that perfectly complements the dish. Milk and half-and-half are not thick enough for this recipe.
• Freshly grate the cheese: Freshly grated sharp or extra-sharp Cheddar cheese adds a richer flavor and ensures accurate measurement. Pre-shredded cheese can result in excess oil or grease in your foil packs.
• Select the right sausage: Choose a smoked sausage made from a blend of beef and pork for optimal flavor. Avoid using raw sausage; it won’t cook properly within the specified cooking time.

How To Make Creamy Sweet Potato and Sausage Foil Packs (Tips)

1. Choose the right foil: Opt for heavy-duty foil (which is thicker and more durable) for cooking applications like foil packs. Avoid double-wrapping, which can alter the cooking time and make it less predictable.
2. Cut even-sized potato cubes: To achieve consistent cooking, dice the sweet potatoes into small, uniform cubes. This will help to avoid overcooking or undercooking some pieces.
3. Pre-cook the sweet potatoes: Briefly boil the sweet potatoes before assembling the foil packs. This helps ensure they are perfectly cooked when the packs are done.
4. Seal the foil packs securely: Fold the long ends of the foil together and fold in the sides to ensure a tight seal. This will help to prevent leaks and keep the delicious juices inside the pack.
5. Watch the cooking time: Keep an eye on your foil packs while they cook, as oven and grill temperatures may vary. Adjust the cooking time as needed to ensure the dish is cooked through but not overdone.
6. Let the packs rest: After cooking, allow the foil packs to rest for a minute before opening. This will help the sauce thicken and the steam to escape safely when you open the packs.

Creamy Sweet Potato and Sausage Toppings

Toppings add an extra layer of flavor, texture, and visual appeal. Here are a few topping ideas to elevate your dish and customize it to your preferences:

• Parmesan cheese: A sprinkle of finely grated Parmesan can add a subtle, salty note and an extra hint of cheesiness to your foil packs.
• Crumbled bacon: Adding crumbled, cooked bacon to the top of your packs can enhance the smoky flavors of the sausage and provide a delightful crunch. Use microwave bacon for the quickest option (or try our favorite hack for baking bacon).
• Fresh herbs: Chopped parsley, green onions, or thyme, can bring a pop of color and a burst of fresh flavor to your dish.
• Red pepper flakes: For those who enjoy a bit of heat, a pinch of red pepper flakes can add a spicy kick to the foil packs.

What To Serve With Creamy Sweet Potato and Sausage Foil Packs

Creamy Sweet Potato and Sausage Foil Packs make a hearty and flavorful dish on their own, but you can enhance your meal with some complementary side dishes. Here are a few suggestions:

• Green salad: A fresh green salad with mixed greens, cherry tomatoes, cucumber, and a light Vinaigrette balance the richness of the foil packs and add a refreshing touch to your meal. Try one of these favorite salad recipes: Garden Salad, Everyday Salad Recipe, or Caesar Salad
• Roasted vegetables: Pair the foil packs with a side of Roasted Vegetables like Asparagus, Green Beans, or Broccoli for a nutritious and delicious meal.
• Garlic bread: Warm, buttery garlic bread can be a great addition to soak up the creamy sauce from the foil packs.
• Rice or quinoa: Serve the foil packs over a bed of cooked rice or quinoa to add a satisfying, wholesome grain element to your meal.
• Cornbread: A slice of homemade Cornbread (or these cornbread muffins) can complement the smoky flavors of the sausage and add a comforting touch to your meal.
• Crusty bread: A loaf of crusty bread, like a baguette or sourdough, can be a great accompaniment to the foil packs. They’ll allow you to enjoy every last drop of the creamy sauce. This No-Knead Bread is a favorite!

More Sweet Potato Recipes To Love:

• Roasted Sweet Potatoes sweet and savory versions
• Sweet Potato Risotto made in the pressure cooker (Instant Pot)
• Farro Soup with sweet potatoes
• Sweet Potato Black Bean Burger with wild rice
• Sweet Potato Nachos with sweet potato fries!

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Creamy Sweet Potato and Sausage in Foil Packs

By Chelsea Lords

Creamy Sweet Potato and Sausage Foil Packs are packed with tender sweet potatoes, smoky sausage, and a rich, savory sauce. Easy to make, loaded with flavor, and zero cleanup hassle!

Prep Time: 20 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 37 minutes minutes

Servings: 4 foil packets

Equipment

• Heavy-duty aluminum foil see note 1
• Grill or oven
• Large pot

Ingredients

1x2x3x

USMetric

• ▢ Cooking spray
• ▢ 4 cups sweet potatoes peeled and diced into 1/2-inch cubes, see note 2
• ▢ 1 large red bell pepper chopped to 1/2-inch pieces
• ▢ 13 to 14 ounces smoked sausage thinly sliced, see note 3
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried thyme
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon mustard powder
• ▢ 4 tablespoons unsalted butter
• ▢ 1 packed cup sharp Cheddar cheese freshly shredded, see note 4
• ▢ 2/3 cup heavy cream see note 5
• ▢ Salt and pepper
• ▢ Toppings as desired see note 6

Instructions 

• Preheat the oven to 425°F or the grill to 425–450°F. Tear off 4 large pieces of heavy-duty foil and generously spray with cooking spray.
• Bring a large pot of water (8 cups) to a boil. Once boiling, salt the water (I add 1 tbsp). Add diced sweet potatoes and boil for 5–7 minutes or until they can be pierced through with a fork (but are still a bit firm). Drain, then right in the colander, toss to coat with salt and pepper (I add 1/4 tsp of each).
• Meanwhile, place the butter, cream, and all the seasonings in a glass liquid measuring cup. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Microwave for 60–90 seconds or until butter is melted. Whisk together, then pop in the fridge (to thicken) until ready to use.
• Divide the sweet potatoes and diced red pepper evenly among the foil sheets. Top each packet with 1/4 cup (packed) cheese, then add the sausage in an even layer on top. Pour the cream sauce evenly over everything.
• Bring the long ends of the foil together and fold down to seal the packets. Fold in the sides to ensure the packets are fully sealed. Do not double-wrap in foil.
• Place on a sheet pan right on the grill grates of the fully heated grill. Cook for 15 minutes on the grill or 17–20 minutes in the oven. Let stand 1 minute (still sealed) out of oven or grill, then carefully open, expecting a burst of steam to be released. Initially, it may look a little curdled, but just give everything a good stir and allow the sauce to thicken a bit. Taste for salt and pepper, adding more if needed. If desired, finely grate (with a zester) some Parmesan on top, add a sprinkle of crumbled bacon, and enjoy promptly.

Video

Recipe Notes

Note 1: Heavy-duty foil is thicker and more durable, which makes it better for foil packs. While it may seem like a good idea to add an extra layer of foil for added strength, it can actually change the cooking time and make it less predictable.

Note 2: Cut potatoes into small, even, 1/2-inch cubes. Uniform size allows for even cooking and perfectly tender potatoes throughout. The recommended cooking times are based on this size.

Note 3: Make sure to look for smoked sausage, not raw sausage; Raw won’t cook properly in time for these packets. For optimal flavor, I recommend a blend of beef and pork.

Note 4: I recommend sharp or extra-sharp Cheddar. It has a richer flavor that pairs well with the other ingredients. Be sure to use freshly shredded cheese to avoid excess oil or grease. Gently pack cheese in a measuring cup for accurate measurement.

Note 5: Stick to regular (full-fat) heavy cream to achieve the perfect creamy texture. Milk and half-and-half aren’t thick enough for the purpose of this meal.

Note 6: Optional toppings: Parmesan cheese, crumbled bacon, thinly sliced green onions, and red pepper flakes. I love grating some Parmesan over these foil packs with a zester. Some thinly sliced green onions add some nice freshness, and crumbled bacon is delicious! Use microwave bacon for the quickest option (or try my favorite hack for baking bacon!)

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts, stirring between intervals.

Nutrition

Serving: 1serving | Calories: 758kcal | Carbohydrates: 34g | Protein: 22g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 169mg | Sodium: 1054mg | Potassium: 806mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21975IU | Vitamin C: 56mg | Calcium: 284mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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