Creamy Sweet Potato and Sausage in Foil Packs

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Creamy Sweet Potato and Sausage in Foil Packs

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 Time20

Cook Time17

Total Time37

Course: Dinner

Cuisine: American, Healthy

Keyword: Creamy Sweet Potato & Sausage, creamy sweet potato and sausage in foil packs

Servings: foil packets

Author: Chelsea Lords

Cost: $10.41

Equipment

Ingredients

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

US - Metric

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

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