Top Menu

Twice-Baked Sweet Potatoes with Sausage & Leeks

Instead of regular stuffed potatoes, try something a little different.

The spice from the sausage balances out the sweetness of the sweet potatoes, creating a perfectly balanced and delicious side dish.

SausageStuffedSweetPotato1

Bake the sweet potatoes in the oven until completely tender when poked with a knife. Meanwhile sauté the stuffing ingredients and set aside until potatoes are ready.SausageStuffedSweetPotato2

Scoop out the flesh of each sweet potato, leaving at least a 1/4″ so its structure is maintained. For a lower calorie version, slice them in half – giving you 8 servings instead of 4.

SausageStuffedSweetPotato3

Once you mixed together the filling, spoon it gently into the baked sweet potatoes,  and top with grated cheese and broil in the oven until cheese is melted.SausageStuffedSweetPotato4

Twice-Baked Sweet Potatoes with Sausage & Leeks
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 small sweet potatoes
  • 1 Tbsp olive oil
  • ½ lb hot Italian GF sausage
  • 1 lb leeks, quartered, thinly sliced
  • 1 tsp fresh sage
  • ¼ tsp thyme
  • Salt and pepper
  • ½ cup GF sour cream
  • ¼ cup Swiss, Havarti or Gruyere, grated
  • Caraway seeds, for garnish
Instructions
  1. Poke the sweet potatoes a few times all around and place on a baking sheet. Bake at 375°F for 30-50 minutes, or until completely tender. Set aside to cool slightly.
  2. Remove casings from sausage. Place sausage meat in a fry pan and sauté until fully cooked. Set aside.
  3. Add butter to skillet and over medium heat sauté the leeks with the sage, thyme and about ½ tsp salt. Stir frequently until tender and golden. Set aside.
  4. Cut the top ¼ off each sweet potato, then carefully scoop out the flesh and place into a large bowl. Mash the scooped out flesh until smooth, then gently stir in the sour cream, sausage and leeks.
  5. Spoon the filling into the potato shells, top with cheese, and place in a baking dish. Broil for about 5 minutes or until cheese is melted.
Notes
For a lower calorie version, slice the sweet potatoes in half lengthwise once they are baked then proceed as directed (giving you 8 portions instead of 4).

 

One Response to Twice-Baked Sweet Potatoes with Sausage & Leeks

  1. Judy August 24, 2015 at 4:47 pm #

    Yes.

Leave a Reply

Comments

comments