Preheat the oven to 375°F (190°C). Lightly grease a medium-to-large baking dish with olive oil or nonstick cooking spray.

Bring a large pot of water to a boil.

Carefully add the sliced sweet potatoes and parboil for approximately 8 minutes. They should be slightly tender but still firm enough to hold their shape.

Drain the sweet potatoes thoroughly and set aside.

While the potatoes cook, heat a small amount of the olive oil in a large skillet over medium heat.

Remove the halal beef sausage from its casings, if necessary, and add it to the skillet.

Cook for approximately 8 minutes, breaking the sausage into crumbles with a wooden spoon, until thoroughly browned and safely cooked. Transfer from the heat.

Place the sliced apples in a bowl. Toss with about 1 teaspoon cinnamon, a pinch of salt, black pepper, and a light drizzle of olive oil.

Arrange half of the parboiled sweet potato slices across the bottom of the prepared baking dish.

Add half of the cooked beef sausage, followed by half of the seasoned apples and some of the chopped pecans.

Repeat with the remaining sweet potatoes, beef sausage, and apples.

Sprinkle the remaining cinnamon over the casserole.

Distribute the shredded cheddar evenly across the top, followed by the remaining chopped pecans.

Loosely cover the baking dish with aluminum foil.

Bake the Fall Sweet Potato and Sausage Casserole for approximately 25–30 minutes.

Remove the foil for the final 5–10 minutes and continue baking until the cheddar is melted and bubbling and the pecans are lightly toasted.

Remove the casserole from the oven and allow it to rest for approximately 5 minutes before serving.