Baked Yam Sausage Sauerkraut and Red Potato Casserole

About this Recipe

This super easy and extra tasty baked yam, sausage, sauerkraut and red potato casserole is yet another variation on an all time classic. This time we decided to make this dish adding Yams to the recipe. What we ended up with was a nice little bit of 'sweetness' when you bit into the yam that went perfectly with the 'sour' from the sauerkraut.

Grandmother's Kitchen Tips for Baked Yam Sausage Sauerkraut and Red Potato Casserole

1. Wash both varieties of potatoes so that you can leave skins on.

2. Select nice looking yams that don't have dark bruises on them and if they do have bruises, be sure to cut the dark parts off.

3. You can try different types of sausage in this dish. The one we used for this recipe came from a local source and was a pork sausage. They raised and made this sausage. If you have a local butcher, you can ask them where they source their products from.

4. If you cannot get the lid of the sauerkraut jar and all methods of tapping the lid and running under hot water to loosen fail, Just poke a small nail hole in the lid and the lid will open easily.



Serves 4

1 (796ml) jar sauerkraut - we used Kuhne brand (with this brand, we used right from the jar, no rinsing is necessary as the sauerkraut has a very nice flavor as is)

1-2 precooked sausages - we used a local made pork sausage in this casserole, cut into small chunks

1 medium sized cooking onion, peeled and chopped

4-6 small yams, washed and cut off any dark bruising, cut into large chunks

2-4 red potatoes, depends on their size, washed and cut into wedges


1. Preheat the oven to 450 degree F.

2. Cut the butter into little pieces and place at the bottom of an appropriate sized baking dish and place the onion layer first.

3. Place the yams next, dump the sauerkraut over the yams.

4. Place the potato wedges on top and arrange the sausage chunks around the potatoes.

5. Place into the preheated oven and bake for 30 minutes with the lid off. This will make the potatoes a little crunchy on the outsides and brown the sausage nicely. Place the lid on and bake another 20 minutes.

6. Remove from the oven and serve with sour cream if desired.


Is a yam and a sweet potato the same?

You will see recipes that show the yam as the sweet potato or the sweet potato as the yam. To make things even more confusing generally one is bright orange in color and the other has an almost white colored flesh, but that being said, they can also have different colors inside. So which is which? Grocery stores often don't even label these two items correctly, in fact most North Americans don't really understand the difference between a yam and a sweet potato.

Did you know that the yam and the sweet potato come from different families. Yams are tubers, like a potato from the Dioscorea family. They can range in color which is partly why there is so much confusion. They can be white, orange, purple or pink inside. The outside skin is rough.

The sweet potato is from the Convolvulaceaea family. These are edible roots just like a beet or a carrot. Typically they are the bright orange inside that you see in the supermarket, but they can also be white inside. They have a smooth skin on the outside.

Sweet potatoes have taped ends, lighter skin color and the flesh is usually a light yellow but can also be a dark orange.

Yams have a lighter flesh and a dark skin that is sometimes rough in texture. Yams are very light and sweeter in flavor to the sweet potato which seems odd because the sweet potato has less calories than the very sweet yam.

When cooking the two, because yams are more starchy than a sweet potato they cook nicer with more butter and oil. There is good nutritional value and fiber in both, so no matter which one you choose you are making a good healthy food choice.

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