Loaded Breakfast Sweet Potato Fries

SERVINGS

4-6

PREP TIME

15 min

TOTAL TIME

35 min

GLUTEN FREE

NO



Candied pecans, maple breakfast sausage links and sweet potato fries are a match made in heaven. Sweet and savory, you’ll crave these fries all day long.


 Enjoy these main ingredient substitutions:

All Natural Golden Brown® Maple Pork Breakfast Sausage Patties

ingredients
2 tablespoons unsalted butter
2 tablespoons light brown sugar
2 tablespoons maple syrup
1 cup pecan halves
1 (19 oz) bag frozen sweet potato fries
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown® Maple Breakfast Sausage Links
1 cup marshmallow crème
1 teaspoon maple syrup
1/2 teaspoon ground cinnamon
DIRECTIONS

For the Maple Candied Pecans:

Preheat oven to 350˚F. Line rimmed baking sheet with parchment paper and set aside.

In small saucepan, combine butter, brown sugar and syrup; heat on medium until bubbly. Add pecans and heat for an additional 2-3 minutes, stirring constantly. Spread out on prepared baking sheet and bake for about 8 minutes, or until golden.

Cool completely before using (about 30 minutes). Store leftovers in an airtight container for up to 3 days.

For the Loaded Breakfast Sweet Potato Fries:

Bake sweet potato fries per package directions.

While fries bake, heat sausage in small skillet over medium heat, cooking for about 8 minutes, turning frequently. Remove to paper towel-lined plate to drain excess fat, then slice into 1/4-inch coins and set aside.

Transfer fries into large bowl and mix in sausage and half of pecans.

Combine marshmallow crème, maple syrup and ground cinnamon in small heat-safe bowl and microwave on high for 25-30 seconds. Stir until smooth.

Drizzle over fries. Serve immediately.


Ingredients

Directions

2 tablespoons unsalted butter
2 tablespoons light brown sugar
2 tablespoons maple syrup
1 cup pecan halves
1 (19 oz) bag frozen sweet potato fries
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown® Maple Breakfast Sausage Links
1 cup marshmallow crème
1 teaspoon maple syrup
1/2 teaspoon ground cinnamon

For the Maple Candied Pecans:

Preheat oven to 350˚F. Line rimmed baking sheet with parchment paper and set aside.

In small saucepan, combine butter, brown sugar and syrup; heat on medium until bubbly. Add pecans and heat for an additional 2-3 minutes, stirring constantly. Spread out on prepared baking sheet and bake for about 8 minutes, or until golden.

Cool completely before using (about 30 minutes). Store leftovers in an airtight container for up to 3 days.

For the Loaded Breakfast Sweet Potato Fries:

Bake sweet potato fries per package directions.

While fries bake, heat sausage in small skillet over medium heat, cooking for about 8 minutes, turning frequently. Remove to paper towel-lined plate to drain excess fat, then slice into 1/4-inch coins and set aside.

Transfer fries into large bowl and mix in sausage and half of pecans.

Combine marshmallow crème, maple syrup and ground cinnamon in small heat-safe bowl and microwave on high for 25-30 seconds. Stir until smooth.

Drizzle over fries. Serve immediately.