Well, isn’t this fun? Savory, cheesy stuffed sweet potatoes. A new recipe! I am officially posting a new recipe. It’s only been since July.
Listen, with moving across the country and settling into our new home, creating recipes has been a little less than a priority. But what I realized is I have a great catalog of recipes on my site! I’m a big believer that you only need a few tried and true recipes to cycle through.
So Jeremy and I have basically been cycling through some of our favorites while I settle in enough to know where we keep the measuring cups.
On heavy rotation?
Butternut Squash Lasagna
Chicken Pot Pie Soup
Sloppy Joe’s
Pizza
Chicken Curry
Cheesy, Salsa Verde Enchilada Casserole
Pumpkin Chili
Rinse and repeat.
But like I said, we have a new recipe and I am so excited to introduce her to you all!
Savory, Cheesy Stuffed Sweet Potatoes
I never met a stuffed sweet potato I did not love. Actually, I never met a sweet potato I did not love. This vegetable is so versatile and makes its mark by having a mild, go-with-anything flavor with just a touch of sweetness.
I wanted to do a spin on stuffed sweet potatoes by adding a touch of fall (hence the pop of dried cranberries).
I bake the sweet potatoes in the oven. I tried cooking them in the Instant Pot but for this recipe we need the integrity of the sweet potato since we are using it like a boat, and the Instant Pot makes the skin come right off.
I use breakfast sausage because I tried some from ButcherBox and now I can’t quit it. Effective immediately I add their breakfast sausage to all my boxes.
Whole Foods also has a really nice breakfast sausage through their 365 brand.
The stuffing is mostly savory with the sausage, kale, and garlic. Which makes it the perfect match for the sweet potato. And the tart bite of cranberries brings this whole dish together.
The magic happens after we stuff the potatoes and then sprinkle on some parmesan cheese (omit to keep this paleo). Broil until bubbly and then sprinkle with some dried cranberries!
(For people who pay extra close attention to my photos, this recipe actually uses 3 sweet potatoes but the day I went to shoot this, I only had two on hand. Either way, the show must go on!)
I hope you are staying cozy this winter. I hope your meals have been filling and savory and on repeat.
If you have time to try this new recipe, I could not be happier. If you’re in a busy season, go ahead and pin it and she’ll be here when you’re ready.
PrintSavory Stuffed Sweet Potatoes
Ingredients
- 3 sweet potatoes, halved lengthwise
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 cup (or 4 oz) baby bella mushrooms, diced
- 2 garlic cloves, minced
- 1 pound (or 14 oz) ground breakfast sausage (remove casing if sausage is in casing)
- 1/2 cup dry white wine or chicken stock
- 1 bunch kale (about 2 cups), stems removed, chopped
- 2 TBS dried cranberries, chopped (plus more for topping)
- 1 TBS apple cider vinegar
- 1 1/2 teaspoons kosher salt
- 1/4 tsp pepper
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Scrub sweet potatoes and cut in half lengthwise (this will give you 6 halves).
- Line a baking sheet with parchment paper or aluminum foil. Oil baking sheet. Place sweet potatoes flesh side down. Bake for 45-55 minutes or until flesh of sweet potato is tender. (A note on using the Instant Pot: I do not use the IP for this recipe because the steam allows the skin of the sweet potato to easily fall away and we need the integrity of the sweet potato to stay so we can stuff them!)
- In a skillet on medium high heat add 1 TBS olive oil.
- Add onions and mushrooms. Saute for 5 minutes.
- Add garlic and mix to combine until garlic is fragrant, about 1 minute.
- Add ground sausage and crumble with wooden spoon or spatula.
- Sauté for 5 minutes.
- Deglaze the pan with 1/2 cup white wine or chicken stock. (Slowly pour liquid into pan and using a wood spoon or spatula work up the browned bits stuck on the bottom of the pan.)
- Add kale and dried cranberries. The kale will wilt a considerable bit while cooking. Sauté for three minutes.
- Add apple cider vinegar, salt and pepper. Mix to combine.
- Once the potatoes are done remove from oven. Set aside to cool slightly.
- Turn broiler in oven on.
- Taking a spoon scoop out some of the flesh of each sweet potato half to create a well. You can mix the sweet potato you remove into the sausage mixture.
- Scoop sausage mixture into sweet potato halves.
- Sprinkle each half with parmesan cheese (or cheese of choice).
- Place under broiler and bake until cheese is melted and bubbly, about 2-3 minutes.
- Remove. Sprinkle with leftvoer dried cranberries.
I made this last night for the second time. It’s so delicious! For my kids (ages 3 and 1) I just serve the “extra” filling in a bowl. This is definitely a new regular dinner in our house
Just wow! Bri again for the win! I love that I can implicitly trust your flavor combinations even when the recipe includes ingredients I would normally avoid (aka mushrooms). I don’t have to riff on your recipes because you never steer me wrong.
Wow! This is so encouraging to hear! Thank you so much for trusting my recipes. I am so grateful!
This is my new go-to dish when I’m taking a friend a meal– easy to make-ahead to be baked, so delicious, and full of veggies (and not just another pasta dish!) I’ve found that I usually end up with extra filling (maybe my sweet potatoes are just small?) but I love eating the extra filling with eggs for breakfast.
So AMAZING. This is a keeper!
This is soooo good! I made it tonight and we loved it!