Can I use larger sweet potatoes?

Yes! Just adjust the roasting time accordingly, as larger potatoes may take longer to become tender.

Do these make good leftovers?

I was shook by how perfect these are for meal prep. Store leftovers in an airtight container in the fridge for up to four days. When you’re ready to eat, pop a potato in the microwave or air fryer to warm it up, perfect for a quick lunch!

What can I use instead of white wine?

Chicken broth, vegetable broth, or even water will work as substitutes for deglazing the pan. But honestly, if you don’t have white wine, I’d probably just skip this step.

How could I make this vegetarian?

Use a vegetarian sausage alternative, the Beyond breakfast sausage or Impossible sausage are good options.

Can I use ground turkey instead of sausage?

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

Italian Sausage Stuffed Sweet Potatoes Recipe

Description

Wholesome, fall-inspired sausage stuffed sweet potatoes are great for an easy dinner or meal prep lunch!

Ingredients

Units Scale

5-6 small sweet potatoes
olive oil, salt, pepper
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
2-3oz mozzarella cheese, grated
balsamic glaze, fresh parsley

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Instructions

Sweet potatoes part one: 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 13×9 baking dish or lined sheet pan. Bake for 50-60 minutes until tender.
Sauté the filling mixture: Add a swish of olive oil to a medium skillet over medium-high heat. Cook the 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 onion and sauté two minutes, until translucent. Add the apple, sage, salt and pepper and continue sautéing until everything is softened and fragrant, about 5-7 minutes. 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 or water, or simply skip this step.
Sweet potatoes part two: Slice the sweet potatoes in half lengthwise, cutting almost all the way through but leaving 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. Return to the oven for a few minutes until the cheese is melted.
You’re done! Garnish with fresh parsley and/or balsamic glaze!

Notes

Refer to above blog post for answers to frequently asked questions and process photos.

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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