Twice Baked Sweet Potato With Sausage Stuffing
Have been thinking about trying this for awhile and with sweet potatoes so cheap right now just before Easter, it was a must! For this I just used our homemade sausage which really made it stand out as an A-Plus for me but not so much for husband who didn’t get overly thrilled when I mentioned the idea! I mean, don’t you eat sweet potatoes with ham? And isn’t ham pork? And ain’t sausage made from pork? ……MEN, UGH! But after Easter it might be good to try with some of that left-over ham chopped up instead of sausage which I think would appeal to husband more better. And maybe add a little crushed pineapple to it too if you need that extra sweetness. I did serve this up with some extra sausage patties and biscuits which did smooth things over a tad bit.
I have another sweet potato recipe that hails from our son-in-law that I have been meaning to share since Thanksgiving (I think I already mentioned that way back when) and by golly, I’m gonna git er done this time!
Meanwhile I hope you enjoy this recipe.
- 2 large sweet potatoes per serving
- ½ pound fresh ground or store bought breakfast sausage (not links)
- Olive oil
- Salt and pepper to taste
- Brush olive oil over sweet potatoes, place on a baking sheet and bake at 400 degrees until tender, about an hour or so, (this will depend on the size of the potatoes).
- Let cool slightly so to handle; cut in half and scoop out meat into a bowl leaving a ¼ inch shell.
- While potatoes are cooking, saute sausage until slightly browned and no longer pink, chopping up as it cooks; drain off any fat.
- Using only two of the shell halves, divide the sausage into each. Save other shells to sprinkle with a little brown sugar and crumbled, cooked bacon for another tasty treat baked in the oven.
- Mash or rice potatoes with a little salt and pepper and divide over top of each shell.
- Return to oven under the broiler to reheat and brown a little on top.
Well, I hope you enjoy………..And don’t forget to like us on Facebook and Twitter or join our Saturday news letter to keep up with the latest recipes.