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.

Italian Sausage Stuffed Sweet Potatoes 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

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.
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.
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.
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.
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