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These sausage stuffed sweet potatoes are the kind of healthy meal that feels hearty and satisfying without requiring a ton of work. They’re filled with savory Italian sausage, sweet apple, fresh sage and melty mozzarella for the perfect mix of sweet and savory fall flavor. Make these for an easy weeknight dinner with leftovers you’ll be happy to eat for lunch.

black plate, baked sweet potato with italian sausage, onion, apple and mozzarella cheese, sprig of parsley

FEATURED COMMENT

“Made this for dinner tonight and it was a huge hit! A perfect dish for fall, and so easy to make. The only change I did was that I used turkey sausage, and it came out great. Will definitely be making this again. I’m already looking forward to the leftovers for tomorrow. Thanks for the great recipe Erica!”

– LAUREN

★★★★★

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small photo of the author, Erica

My college dinner, all grown up.

This is one of those meals borne from not having a whole lot to work with. The key ingredients here are produce items that are slightly more ‘shelf-stable’, which means I almost always have them on hand because they last longer! Sweet potatoes are one of my favorite versatile ingredients – they’re a wonderful vehicle for all sorts of fillings plus they are a veritable gold mine of nutrients like beta-carotene, vitamin C, potassium and fiber.

My go-to meal in college was a baked sweet potato (and by baked I mean I popped in the microwave for five minutes) with black beans, a fried egg and piece of pepper jack cheese. It was super good. But also kinda random. This version is a little more cohesive with lots of sweet and savory flavors. And although it does take a bit to bake the sweet potatoes, this dinner is so easy and utilizes just a handful of simple ingredients. I can’t say my whole family loved this one (ahem, picky 6-year-old) BUT my husband, 4-year-old and I thoroughly enjoyed every bite!

signature of Erica

What You’ll Need to Make Sausage Stuffed Sweet Potatoes

Italian sausage stuffed sweet potato ingredients, including sweet potatoes, Italian sausage, apple, sweet onion, mozzarella, fresh sage and balsamic glaze.
  • Sweet potatoes are the star of this recipe, providing a naturally sweet base for the savory filling. Choose ones that are similar in size so they bake evenly, and keep in mind that larger sweet potatoes will need more time in the oven.
  • You can use mild or spicy Italian sausage, turkey sausage or chicken sausage. Or if you have a vegetarian sausage alternative you enjoy, use that!
  • Sweet onion adds subtle sweetness and flavor. A yellow onion will also work.
  • If you think an apple sounds weird here, think again! Apple and sweet potato are a match made in heaven, and the apple adds a little texture and sweet-tart flavor to the filling.
  • Fresh sage leaves are the perfect complement to the onion, sausage and apple. You can find it with the other fresh herbs in the produce section of the grocery store.
  • Mozzarella is a mild cheese that melts beautifully. I recommend using low-moisture mozzarella that you can grate yourself.
  • A splash of dry white wine deglazes the pan and adds a wonderful depth of flavor. It’s not mandatory so don’t worry if you don’t have it. You can leave it out or substitute chicken broth or vegetable broth.
  • Finishing touches: Garnish with fresh parsley, Parmesan cheese and a drizzle of balsamic glaze! You can find balsamic glaze in the oil and vinegar aisle at most grocery stores. 

How to Make Sausage Stuffed Sweet Potatoes:

Preheat your oven to 400°F. Prick the sweet potatoes with a fork, then rub them all over with olive oil. Season with a little bit of salt and pepper. Place potatoes in a large casserole dish or foil-lined baking sheet. Bake for 50-60 minutes, or until they’re tender.

casserole dish with sweet potatoes pricked with a fork
sweet potatoes rubbed with olive oil and sprinkled with salt and pepper

Heat a skillet over medium heat and add a drizzle of olive oil. Cook the Italian sausage until browned, then transfer it to a paper towel-lined plate. In the same skillet, sauté the onion until translucent, about 1-2 minutes. Add the apple, sage, salt, and pepper, and sauté for 5-7 minutes until softened and fragrant.

stainless steel skillet sauteeing italian sausage
stainless steel skillet sauteeing apples, onions and sage

Return the sausage to the skillet and deglaze the pan with a splash of white wine, scraping up the browned bits. Let the mixture simmer for a minute.

softened apples and onions in skillet seasoned with sage, salt and pepper
sausage filling mixture in stainless steel skillet with a large black spoon

Slice the roasted sweet potatoes in half lengthwise, keeping them in the baking dish. Divide the sausage mixture between all of the sweet potato halves and sprinkle with grated mozzarella cheese.

baked sweet potatoes sliced in half lengthwise in casserole dish
sweet potatoes stuffed with sausage filling mixture

Return the sweet potatoes to the oven for a few minutes, until the cheese is melted. Garnish with fresh parsley and a drizzle of balsamic glaze. Serve warm and enjoy!

sausage stuffed sweet potatoes topped with mozzarella cheese
cheese melted on the potatoes and everything topped with parsley

Expert Tips & Variation Ideas

  • You can totally eat the sweet potato skin! Make sure to scrub the potatoes well before seasoning.
  • Cut the onion and apple in small, uniform pieces so they cook evenly.
  • If you like heat, use spicy sausage and/or add a pinch of red pepper flakes.
  • Feel free to add more veggies to the filling. Red bell pepper, zucchini and chopped kale would all work well here. I also think dried cranberries would be yummy!
  • I went with balsamic glaze, but this harissa aioli or chipotle sauce would also be so good drizzled over the sweet potatoes.
casserole dish with baked sweet potatoes stuffed with italian sausage, apples, onions, sage and mozzarella cheese
bite of sweet potato and sausage filling on a fork

FAQs

How should I store and reheat leftover stuffed sweet potatoes?

I was shook by how perfect these are for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave until warmed through, or use the air fryer if you want the skin to crisp back up.

Can I use ground turkey instead of sausage?

You can, but sausage has a lot more fat and seasoning. I’d add a few cloves of garlic, a teaspoon of Italian seasoning, a pinch of fennel seeds and another glug of olive oil to make up for the missing flavor.

How can I make this recipe vegetarian?

Use your favorite vegetarian sausage alternative. The Beyond Breakfast Sausage or Impossible Sausage are good options.

She GORG right!? Can’t wait for y’all to make this one!

Watch How to Make Sausage Stuffed Sweet Potatoes:

If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!

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clear baking dish with stuffed sweet potatoes

Italian Sausage Stuffed Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Erica Baty
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 50 minutes
  • Yield: 5 servings 1x
  • Category: Main Dish
  • Method: Roast + Sauté
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Sweet potatoes stuffed with Italian sausage, apple and sage for an easy fall-inspired dinner that also makes great leftovers for lunch!

Ingredients

Units Scale

  • 5–6 small sweet potatoes
  • olive oil, salt, pepper (for rubbing on sweet potatoes)
  • 1 lb Italian sausage (chicken, pork or turkey)
  • 1 sweet onion, diced
  • 1 small apple, diced
  • 6 sage leaves, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • splash of white wine
  • 2–3 oz mozzarella cheese, grated
  • For serving: balsamic glaze, fresh parsley (see note)

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Prick sweet potatoes with a fork and rub all over with olive oil, salt and pepper and place in a 9×13 baking dish or lined sheet pan. Bake for 50-60 minutes until tender.
  2. Add a swish of olive oil to a medium skillet over medium-high heat. Cook Italian sausage until browned, remove to a paper towel-lined plate, leaving just a little grease behind. If there isn’t much grease, add a bit of olive oil. Add the diced onion and sauté two minutes, until translucent. Add the diced apple, sage leaves, 1/2 teaspoon kosher salt, and 1/2 teaspoon of black pepper and continue sautéing until everything is softened and fragrant, about 5-7 minutes.
  3. Return sausage to the mixture and deglaze the pan with a big splash of white wine, scraping up all the flavorful browned bits. If you don’t have wine on hand you could use chicken broth, vegetable broth, or water. Or simply skip this step.
  4. Slice the roasted sweet potatoes in half lengthwise (leaving them in the baking dish), cutting almost all the way through but leaving the peel connected. Use a butter knife or fork to slightly mash or break up the sweet potato flesh. Add a big scoop of filling to each potato and sprinkle with mozzarella cheese.
  5. Return to the oven for a few minutes until the cheese is melted. Garnish with fresh parsley and/or balsamic glaze!

Notes

My chipotle lime sauce would also be so good drizzled over the sweet potatoes.

Refer to above blog post for ingredient details, expert tips, variation ideas, and answers to frequently asked questions.

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Nutrition

  • Serving Size: 1 sweet potato
  • Calories: 417
  • Sugar: 10.2 g
  • Sodium: 333.4 mg
  • Fat: 22.2 g
  • Carbohydrates: 33.1 g
  • Fiber: 5.2 g
  • Protein: 21.3 g
  • Cholesterol: 67.5 mg

If you liked these sausage stuffed sweet potatoes, you’ll love these other sweet potato recipes:

Chipotle Ground Beef and Sweet Potato Skillet

Boursin Orzo Bake with Chicken and Veggies

Air Fryer Sweet Potato Cubes with Harissa Aioli

Honey Harissa Chicken Bowls

Roasted Sweet Potatoes and Carrots with Crispy Sage Butter

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