Tag Sweet

Winter weeknights call for a dinner that’s nourishing and healthy—and let’s be honest, that comes together in less than 30 minutes. This Sheet Pan Harvest Hash checks every box, and it also happens to be low-carb, paleo, whole30, grain-free, gluten-free, and whatever other dietary train you’re on right now. January is a time when many of us are looking to clean up our diets—but as we near the end of the month, our best intentions often fade (and the ease of pizza delivery is tempting.) Which is why I love this simple sheet pan dinner: it comes together faster than takeout, and if you’re lucky, there’ll be leftovers. Scroll on for a few keys to success on whipping up this simple dinner. Bonus points for the lack of dishes to clean at the end at the end of the night! You’re welcome.

Why you’ll love this Sheet Pan Harvest Hash:

1. It’s incredibly easy. With just a few readily available ingredients, you can create a tasty and satisfying dinner in less time than it takes to order takeout.
2. It fits (almost) ever diet. Whether you’re following a paleo, whole30, or grain-free diet, this recipe fits right in. It’s an ideal choice for those looking to embrace a healthier way of eating without compromising on a really delicious dinner. And if you’re eating vegetarian? Just swap the sausage for vegetarian sausage, tofu, or tempeh.
3. Customizability. You can easily experiment with this recipe by swapping out ingredients to suit your preferences or dietary restrictions. It’s a versatile dish that welcomes culinary creativity.

Ingredients You’ll Need for Sheet Pan Harvest Hash

• Sweet potato: my favorite root veg adds natural sweetness
• Brussels sprouts: they get crispy and delicious when roasted at a high heat
• Bell peppers and red onion: they get really sweet when roasted and add gorgeous color
• Garlic salt: easy way to add tons of flavor
• Italian seasoning: infuses the dish with aromatic herbs.
• Italian sausage: I love that it’s preseasoned so half the work is done for you

Simple hacks and shortcuts

1. Pre-cut Vegetables: When I’m really in a time crunch, I’ll grab pre-cut veggies at the grocery to save some prep time. Choose colorful veggies like bell peppers, sweet potatoes, onions, and zucchini to add variety and visual appeal to your sheet pan hash. Then all that’s left to do is literally throw them on a sheet pan and let the oven do its job.
2. Use Parchment Paper: Line your sheet pan with parchment paper to make cleanup a breeze. It also prevents sticking and promotes even cooking.

Ingredient swaps to customize your sheet pan harvest hash:

• Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.
• Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

Health benefits that make this harvest hash so nourishing:

1. Nutrient-Rich: The colorful array of vegetables in this recipe provides a wide range of vitamins, minerals, and antioxidants. They contribute to a well-balanced diet and support overall health and well-being.
2. High-Protein: Italian sausage is a great source of protein, which plays a key role in muscle development, repair, and overall satiety.
3. Paleo, Whole30, and Grain-Free Friendly: This recipe aligns with various diets due to its exclusion of grains, processed ingredients, and added sugars. It focuses on wholesome, natural ingredients that promote optimal health and well-being. It prioritizes real, whole foods that nourish and serve as a true reset for your body.
4. Gluten-Free: The recipe is naturally gluten-free since it excludes grains, making it suitable for those with gluten sensitivities or celiac disease.
5. Low-Carb: With its focus on vegetables and protein-rich sausage, this recipe is relatively low in carbohydrates, making it a great choice for those sticking to a low-carb or keto diet.

Scroll on to grab the recipe to this Sheet Pan Harvest Hash. It’s a wholesome, flavorful meal that’s low on effort and high on deliciousness—I think you’ll love it as much as we dol!

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I’ll never forget the first time I tried gnocchi. It was a small, dimly lit trattoria in Florence. I was a college student on my first trip to Italy, soaking up every sight, sound, and taste, with wide-eyed wonder that such a magical place could exist. The pillowy handmade pasta was like nothing I’d tried before, somehow both light and incredibly nourishing all at once. It was a meal that oozed comfort and care, and it left an indelible impression in my memory. 

Every fall, I return to those comforting flavors of pasta paired with brown butter and sage. For a recent dinner party I hosted to celebrate the changing seasons, I made an especially autumnal version with sweet potato gnocchi. It really doesn’t get cozier than this for a simple weeknight at home or a special occasion with friends. Read on for how this sweet potato gnocchi with brown butter and sage comes together.

Store-Bought vs. Homemade Sweet Potato Gnocchi

First, the big question—is it hard to make gnocchi by hand? The answer is that it’s actually quite simple, but it does take some time and patience. That’s way I’m sharing how to make this recipe using store-bought sweet potato gnocchi (Trader Joe’s makes the best, in my opinion)—and I’m also sharing how to make gnocchi from scratch if you’re so inclined.

I’m a big believer that preparing delicious food should also be stress-free, so if you have the time on a weekend for a fun little project, by all means, relish in the process of forming the gnocchi by hand. For those nights when you want comfort served fast? Grab a bag of the frozen goods and don’t feel the slightest bit guilty.

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How to Pan-Fry Gnocchi

Pan-frying is my preferred way to make any type of gnocchi, as it yields that slightly crispy golden brown crust with a fluffy interior. Here are my tips for getting perfect pan-fried gnocchi every time:

1. Use a non-stick skillet. This is a must to ensure that golden brown crust doesn’t stick to the pan. These days, there are plenty of non-toxic options for non-stick—I usually use ceramic.
2. Get the pan really hot. Preheat the pan to medium high, then add half olive oil, half butter to evenly coat the bottom. The olive oil raises the smoke point so the butter doesn’t burn, and the butter adds delicious, nutty flavor.
3. Lay your gnocchi in a single even layer so that each gnocchi makes contact with the skillet. This is how you get that sear. If you’re making a lot, you may have to do this in multiple batches.
4. Carefully flip it. After about three minutes, check to see if the gnocchi is turning golden brown on the first side. If it is, use a fork or spoon to carefully flip each gnocchi to the other side. You want to try to leave as much of the “crust” on each gnocchi as possible. 
5. Don’t overcook. Let gnocchi cook on the second side for about three more minutes until warmed through and golden on both sides. Then you’re ready to add any other ingredients, sauces, herbs, or spices. 

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The Flavor Enhancers

Gnocchi is a perfect canvas for so many ingredients, from slow-roast tomatoes to basil pesto to a simple handful of fresh herbs. For this recipe, I wanted to really lean into fall flavors, so I first prepared a simple sauté of wild mushrooms, did a quick fry of some sage leaves (I promise it’s simple), and drizzled brown butter over all of it. I have to say—this is probably my favorite gnocchi ever.

Read on for the recipe, and be sure to hop over to the fall nature-inspired dinner party I hosted with Casa Zuma, Woven, Martha Stoumen Wines, SriMu Cheese, and Sweet Laurel Bakery. We share the deets the full table setting, what we poured, and the delish (gluten-free and vegan!) pies we devoured for dessert.

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Let’s get something straight: pizza is for all seasons. But there’s no denying that the most traditional versions feature all the produce stars of summer: tomato and basil or peach and pesto? Delicious, yes, but not at all what I’m craving for the fall months. So, now that we’re a ways into October, it’s the perfect time to roll out the bacon, apple, and sweet potato pizza I’ve been perfecting for y’all.

If you’ve hung around here for a while, you know that I’m kind of into pizza, and very into experimenting with unconventional toppings. This one features sweet potatoes (quite possibly the world’s most perfect vegetable, IMHO), sliced thinly and roasted like yummy “chips,” plus thinly sliced apples, crispy bacon, pretty red onions, and that fried crispy sage that will be your new addiction. It all comes together for an autumnal pizza topping combo that’s a little decadent and a lot delicious, and I know you’re gonna love it. So, let’s grab our dough and go!

How to Assemble Your Pizza

Let’s start at the beginning: my easy homemade pizza dough recipe. I’ve made the same one for the past 10 years, with just a couple of small updates along the way. Usually, I have a ball of dough in the freezer, which I thaw in the fridge overnight, and then let rest on the counter for a couple of hours before it’s time to stretch. You want to get all the chill off of it so that the dough is perfectly pliable, without tearing.

Next, it’s time to stretch. Stretching your pizza dough, as opposed to rolling it out, allows you to form that delicious, chewy crust around the edges and allows me to create more of a round pizza shape. I follow the stretching technique described in the Gjelina cookbook:

“With your fingertips, punch the air out of the dough and press your fingers into the center and extend outward to shape the mass into a small disk. Continue to press your fingers and palm down on the center of the dough while turning with your other hand, pushing out the dough from the center but maintaining an airy rim around the perimeter. Continue stretching out the dough on the work surface with your hand by spreading your fingers as far as you can as you turn the dough… You are done stretching the dough when it is 10 to 12 inches in diameter and thin enough so that you can read a newspaper through it.”

Don’t forget to use plenty of flour when kneading and stretching your delicious dough!

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Tips for Making the Best Sweet Potato Pizza

Yes, a sweet potato pizza is a bit unusual, and the key to keeping it flavor-packed and not at all heavy is to cut your sweet potato slices super thin, preferably on a mandoline. I also echoed those super thin slices by using my mandoline to cut my red onion and apple paper thin. The end result is a pizza with layers of fall flavor and a surprising combination in every bite. Just add creamy goat cheese and mozzarella, and crispy, smoky bacon and fried sage, and we’ve basically moved into fall heaven territory. Don’t be alarmed by the lack of pizza sauce—you won’t even notice the difference with all of the flavors going on here.

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How to Make Fried Sage

Now for the pièce de résistance: fried sage leaves. I make these so frequently through the fall months that I might as well have a pan of hot olive oil going on the stove at all times. These dress up a plate of pasta, roasted butternut squash, or a whole roast chicken in one fell swoop, and they couldn’t be simpler. Here’s how to make fried sage:

• In a small sauté pan, add enough olive oil to cover the bottom of the pan by 1/2″. Heat over medium-high until it sizzles when you add a drop of water.
• Carefully place sage leaves in a single layer in the oil. Fry for 1 minute, then use a slotted spoon to transfer the sage to a paper towel-lined plate. Top with another paper towel to press out excess oil. Eat as soon as possible while it’s still crispy and hot!

The Cheesy Topping

There’s something about goat cheese that feels very fall to me. Perhaps because it’s such a delightful complement to apples, pears, and winter squash. Here, it plays perfectly with all the cozy flavors. Even Adam (not the biggest goat cheese fan) didn’t take issue with it since the combination with creamy mozzarella cheese tamps down the strength of its flavor.

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And there you have it: the bacon, apple, and sweet potato pizza I’ll be devouring through all of October and beyond. Yes, you can use a store-bought pizza crust and bake to keep prep time low, and yes, you can use a gluten-free crust or vegan cauliflower crust if that works better for you. As I’ve shared before, I’m a pizza lover through and through, and there are very few things you could do to a pizza that I wouldn’t love.

Can’t wait to hear if you give this one a try, and be sure to rate and review, and tag us @camillestyles on Instagram so we can see your version. Speaking of which, we need an official Camille Styles Pizza hashtag! Any suggestions?

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