Spiralized Sweet Potato Breakfast Casserole Recipe

Have you Spiralized yet??

It's super fun!  You can use any type of spiral cutting kitchen tool, I used the KitchenAid Spiralizer Attachment.

It's a Spiralized Sweet Potato Breakfast Casserole and it's a great big casserole that will be perfect for serving at breakfast or brunch!  You can prepare most of it the night before and just bake it in the morning!  Leaves more time for relaxing with your family and friends!  

Spiralized Sweet Potato Breakfast Casserole: Step-by-Step Photos

Spiralized Sweet Potato Breakfast Casserole

Christina Verrelli - epicuricloud.com

Makes 8 servings
Prep. Time 15 minutes
Cook Time 1 hour
Spiralizer Attachment Parts Needed:
-    Fine Spiralizing Blade
-    Peeling Blade

Non-stick cooking spray
3 medium sweet potatoes* (approx. 5”x 2”)
2 tablespoons olive oil, divided
8 ounces breakfast or sweet Italian turkey sausage (uncooked)
1/3 cup finely chopped shallot
½ teaspoon salt, divided
5-ounces baby spinach, roughly chopped
12 large eggs
½ cup whole milk
½ cup heavy cream
¼ teaspoon pepper
1 teaspoon Italian seasoning
½ cup grated Parmesan cheese, divided
¾ cup crumbled feta cheese

 1.  Preheat the oven to 350 degrees F.  Spray a 2 – 2 ½ quart casserole with non-stick cooking spray.  

2.  Trim ends off sweet potatoes and cut to fit spiralizer (if necessary).  Use peeling blade and fine spiralizing blade to peel and spiralize sweet potatoes.  You should have about 5 cups of sweet potato spirals.
3.  Remove sausage from casing and crumble into a large non-stick skillet (10-inch) over medium heat.  (I usually don’t need to add any oil, but if it seems dry, add a tablespoon of oil.)  Cook for about 5 minutes until browned; break apart any larger pieces as needed.  Remove to a paper towel lined plate.  Add a tablespoon of oil to pan, if needed and cook shallots for about 1-2 minutes or until softened.  Sprinkle with ¼ teaspoon salt.  Add spinach and cook, stirring, until spinach wilts about 3 minutes. Remove from heat.

4.  Whisk together eggs, milk, cream, remaining ¼ teaspoon salt, pepper, Italian seasoning and ¼ cup Parmesan cheese.  

5.  Arrange sweet potato spirals in baking dish.  Top with sausage, spinach mixture, and feta cheese.  Pour egg mixture evenly over top and sprinkle with remaining Parmesan cheese.

Bake for 45-55 minutes or until puffed, set in the center and beginning to brown.


Sweet potatoes are sometimes labeled as “yams.”

To Make Ahead: Follow steps #2 and 3 and arrange in baking dish.  Cover and refrigerate overnight.  In the morning, preheat oven, whisk together egg mixture, pour over casserole, top with Parmesan cheese and bake.

Printable Recipe: Spiralized Sweet Potato Breakfast Casserole

Thanks for spending some time in the cloud with me!! I hope you like the recipe! Tina ( :

Salted Caramel Peanut Butter Balls Recipe (Gluten-Free)

Salted Caramel Peanut Butter Balls:  Step-by-Step Photos


Salted Caramel Peanut Butter Balls (Gluten-Free)
Christina Verrelli – epicuricloud.com

Makes about 45

½ cup butter (salted)
1 16-ounce jar smooth peanut butter
¼ cup caramel syrup (I used Hershey’s)
2 cups powdered sugar
2 cups crushed Rice Chex cereal
2 cups dark chocolate chips
1 tablespoon solid shortening or coconut oil
flaked sea salt


In large saucepan (I used 4 qt.) melt butter over medium-low heat.  Remove pan from heat and add peanut butter.  Mix with hand mixer (turbo beaters) until smooth.  Add the caramel syrup and mix to combine.  Add the powdered sugar and the crushed cereal.  Mix to form dough.  

Line a baking sheet with parchment or waxed paper.  Scoop a 1-tablespoon portion of dough into your hand and give it a gentle squeeze.  Roll into a ball and place on prepared baking sheet.  Repeat until all balls are formed.  Chill the balls in the freezer for about 20 minutes or in the refrigerator for about an hour. 
While the balls are chilling, in a microwave-safe bowl, melt the chocolate and shortening in the microwave for 30-second intervals, stirring in between, until melted.  (You can alternatively use a double boiler to melt chocolate.)

Dip each ball, swirling to coat and remove with a spoon, fork or chocolate dipping tool.  Tap to allow excess to drip off. Place on baking sheet. Sprinkle with a few flakes of sea salt and continue until all balls are coated.
Set in a cool place until chocolate is set & ENJOY!

Storage:  Arrange in an airtight container and keep in a cool place or store in the refrigerator.  They also freeze well. (Note: Condensation may form on the balls after being chilled/frozen, this could cause the salt to weep/melt a bit.  So you may consider leaving the salt off if you're going to refrigerate or freeze.  Would be cute with holiday sprinkles!)

Printable Recipe: Salted Caramel Peanut Butter Balls (Gluten-Free)

Salted Caramel Peanut Butter Balls.jpg

Thanks for spending some time in the cloud with me!! I hope you enjoy the recipe! Tina ( :