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–+ servings

Twice-Baked Sweet Potatoes with Sausage & Leeks

Marla Hingley
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 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
 

  • 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.
  • Remove casings from sausage. Place sausage meat in a fry pan and sauté until fully cooked. Set aside.
  • 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.
  • 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.
  • 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).
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