Sausage Sweet Potato Casserole

1. Heat the canola oil in a large rondeau pan over medium high heat. Brown the sausages, breaking them up as they cook. Season them with a big pinch of salt. Once they are cooked through and browned, remove them to a plate and set them aside.
2. In the same pan, add a little more canola oil and get the grated sweet potatoes in there to cook. Spice them up with the cinnamon and nutmeg. When they are fragrant and tender, after about 3-4 minutes, remove the sweet potatoes to a separate plate and set them aside.
3. Next, the onion, poblano and mushrooms go into that same pan. Deglaze the pan with the wine and let the veggies get soft for a few minutes. Add the garlic and let it get just fragrant for a minute. Give the veggies a pinch of salt to season them as well.
4. Get the sausage pack into the pan, along with the Sriracha, Worcestershire sauce, Greek yogurt and cream cheese. Give the mixture a big old stir to combine it, then take it off the heat.
5. Preheat the oven to 350 F. Get out an 11 x 7 casserole dish and press the sweet potatoes into the bottom of it to form the bottom layer. Pour the sausage mixture over the sweet potato layer and press it down gently into an even layer. Then sprinkle the cheese in an even layer on top.
6. Get the sausage sweet potato casserole into the oven and let it bake for 20 minutes, until bubbly and melded together. Take it out and let it cool for a couple of minutes before serving.
7. Scoop the casserole out in the desired portion sizes and enjoy this comforting dish! Depending on the portion sizes, this can feed 4 to 6 people.