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1
Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes.
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2
Drain.
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3
Return all potatoes and squash to same saucepan and mash.
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4
Stir over medium heat until excess moisture evaporates, about 5 minutes.
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5
Add butter and syrup.
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6
Season to taste with salt and pepper.
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7
Mash mixture until smooth.
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8
Preheat oven to 350F.
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9
Butter 8 x 8 x 2-inch glass baking dish.
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10
Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes.
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11
Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet.
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12
Add onions and garlic to skillet and saute over medium-high heat until onions are tender and golden, about 7 minutes.
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13
Add onion mixture to sausage.
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14
Season to taste with salt and pepper.
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15
Cool.
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16
Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
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17
Transfer sausage mixture to prepared baking dish.
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18
Spoon mashed potato mixture over; smooth top.
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19
(Can be prepared 1 day ahead.
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20
Cover and refrigerate.)
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21
Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated).
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22
Let stand 5 minutes before serving.
