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A cast-iron skillet with spaetzle with bratwurst with two Oktoberfest beers in the background and a stack of plates.

Spaetzle With Bratwurst, Sweet Potatoes and Caramelized Onions

Let's celebrate Oktoberfest with classic German comfort food. This spaetzle with bratwurst, sweet potatoes and caramelized onions is baked to perfection with melted Gruyere and havarti and topped with fresh sage for a cozy dish that's full of fall flavors. Now all that's left is to grab a good German beer, and you have yourself the ultimate Oktoberfest meal.
Course Main Dishes
Cuisine German
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Calories 771kcal


  • Large skillet
  • Large stockpot
  • 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet


  • 2 tablespoons butter
  • 1 sweet yellow onion uniformly sliced
  • Pinch of sugar
  • 1 medium sweet potato cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper
  • 12 ounces bratwurst links about three to four links, depending on the size
  • 5 cups cooked spaetzle homemade or store-bought
  • 1 ½ cups grated havarti
  • 1 ½ cups grated Gruyere
  • Fresh sage chopped, for garnish


  • In a skillet over medium-low heat, melt the butter and then add sliced onions and pinch of sugar. Stir to coat. Continue to let the onions cook until caramelized. Don't mess with the onions too often but give them a stir about every five to eight minutes. This process takes some time, so it's best to start on the onions while prepping the other ingredients.
  • Heat oven to 425 degrees. Toss sweet potato cubes with olive oil and salt and pepper. Roast until soft, about 20 minutes.
  • Cut the bratwurst lengthwise and remove the ground bratwurst from the casing. Over medium heat, cook the bratwurst until no longer pink, about 10-15 minutes. As the brat cooks, break up with a spoon to crumble. Once cooked, move bratwurst to a paper towel-lined plate.
  • Heat oven to 400 degrees. Grease a 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet. Layer half of the cooked spaetzle and top with half of the havarti and Gruyere. Spread half of the bratwurst crumbles, roasted sweet potato cubes and caramelized onions on top. Repeat for the last remaining layer.
  • Bake until the cheese melts, about 15-20 minutes. Top with plenty of fresh chopped sage for added fall flavor. Enjoy!


  • I love the homemade spaetzle recipe from Craft Beering, and it was the inspiration for this dish.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1bowl | Calories: 771kcal | Carbohydrates: 65g | Protein: 34g | Fat: 40g | Cholesterol: 105mg | Sodium: 1.034mg | Sugar: 6g