Oktoberfest Chicken Sausage & Sweet Potato Bowl

1. Adjust 2 ovens racks to upper and lower positions; preheat oven to 425°. Line 2 rimmed baking pans with aluminum foil. Spread potato puffs on 1 prepared pan.
2. In large bowl, toss Brussels sprouts, sausage, onion, oil, caraway seeds, salt and pepper; spread on second prepared pan. Roast potato puffs and Brussels sprouts mixture 22 minutes or until potato puffs are lightly browned and crisp, sausage is lightly browned and vegetables are tender, turning potato puffs, stirring Brussels sprouts mixture and rotating pans between upper and lower racks halfway through roasting. Stir mustard into Brussels sprouts mixture. Makes about 4 cups each potato puffs and Brussels sprouts mixture.
3. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally. Makes about 3/4 cup bacon.
4. Divide potato puffs into 6 bowls; top with Brussels sprouts mixture, apple and bacon. Makes 6 bowls.

Approximate nutritional values per serving (1 bowl): 369 Calories, 15g Fat, 2g Saturated Fat, 51mg Cholesterol, 993mg Sodium, 44g Carbohydrates, 6g Fiber, 20g Sugars, 9g Added Sugars, 15g Protein