Sausage Stuffed Sweet Potatoes
This recipe offers a simple, healthy, and satisfying meal featuring a baked sweet potato generously stuffed with savory sliced sausage and lightly sautéed greens. It's a quick-to-prepare dish, perfect for a nutritious lunch or dinner, especially well-suited for a paleo diet.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 skillet Medium-sized
- 1 Spatula or wooden spoon For cooking and stirring
- 1 Fork For fluffing sweet potato
Ingredients
Main
- 1 baked sweet potato
- 2 sausage links sliced (paleo approved if necessary)
- 1 cup greens spinach, kale or mustard greens
- olive oil
Instructions
- Carefully slice the baked sweet potato lengthwise, without cutting all the way through, then gently open it up.
- Using a fork, fluff and lightly mash the cooked flesh inside the sweet potato to create a bed for the stuffing.
- Slice the sausage links into uniform coin-sized pieces.
- Heat a small amount of olive oil in a medium skillet over medium heat.
- Add the sliced sausage to the skillet and cook, stirring occasionally, until thoroughly browned and cooked through, about 5-7 minutes.
- Add the cup of greens (spinach, kale, or mustard greens) to the skillet with the cooked sausage and sauté until just wilted, about 1-2 minutes.
- Season the sausage and greens mixture with a pinch of salt and freshly ground black pepper to taste.
- Spoon the cooked sausage and greens mixture generously into the prepared sweet potato.
- Drizzle with a little extra virgin olive oil if desired for added richness and serve immediately.
Notes
For a richer, more flavorful sweet potato, consider roasting it whole until very tender instead of just baking. Ensure your sausage is well-browned to develop its full savory potential; a slight caramelization adds depth. When cooking the greens, wilt them quickly to retain their vibrant color and nutritional value, avoiding overcooking which can make them mushy. Enhance the dish with a pinch of smoked paprika added with the sausage for a smoky note, or a squeeze of fresh lemon juice at the end to brighten the flavors and cut through the richness. A sprinkle of fresh herbs like chives or parsley before serving also adds a fresh aromatic touch.