Saus’age Stuffed Sweet Potato

Sweet potatoes are a delicious favorite any time of year, but they truly shine during the fall and winter months. Their naturally sweet flavor and vibrant orange flesh make them as nutritious as they are comforting. Rich in beta-carotene, sweet potatoes provide the body with vitamin A, an essential nutrient that supports healthy vision and a strong immune system. They are also an excellent source of B vitamins, vitamin C, potassium, and fiber, with only about 135 calories in one medium sweet potato.

Boiling sweet potatoes—especially with the skin on—is one of the best ways to preserve nutrients such as beta-carotene and vitamin C. For this recipe, however, roasting brings out their natural sweetness and creates delicious caramelized edges that add incredible flavor and texture. If you prefer to maximize nutrient retention, you can parboil the potatoes before roasting or enjoy them simply boiled.

For meat-eaters, this recipe can also be made to satisfy their palate with a few easy substitutions, making it a wonderful option. Whether served as a flavorful side dish or enjoyed as a satisfying main course, it's a wholesome, comforting dish that's sure to become a favorite.

Enjoy!

Ingredients

4 medium sweet potatoes (thoroughly washed)

1 Tbsp. olive oil

1 pkg. vegan Italian sausage

1 - 8 oz. pkg. mushrooms, diced

1/2 cup chopped onion

2 clove garlic, minced

1 1/2 tsp. Italian seasoning

1/2 tsp. salt

1/8 tsp. red pepper flakes

1 cup vegan Italian cheese blend (optional)

Flat-leaf Italian parsley, chopped, for garnish

Directions

Gather the ingredients. Preheat oven to 425 F. Line a rimmed baking sheet with aluminum foil.

Scrub the sweet potatoes thoroughly, dry, and prick each one in several places with a fork to allow the steam to escape. Rub olive oil all over each potato. Arrange the potatoes on the foil-lined baking sheet and bake for 35 to 45 minutes, or until they are fork-tender. If par boiling, add cleaned potatoes to a saucepan 3/4 of the way full of clean, cold water. Add a pinch of salt to the water Bring to a boil and continue cooking for 7-8 minutes until they are fork tender.

Meanwhile, heat a large, non-stick skillet over medium heat. Add the diced mushrooms, onions, and crumbled sausage and cook until liquid has dissipated, and the sausage begins to brown.

To the skillet, add the red pepper flakes, garlic, Italian seasoning, and salt. Stir and cook until the vegetables are soft.

Place the Italian sausage and vegetable mixture in a large bowl.

Cut each baked sweet potato in half and scoop out most of the inside, leaving the potato skin shell fully intact.

Add the scooped sweet potato to the bowl with the Italian sausage and vegetables. Stir to combine.

Spoon the sweet potato and sausage mixture back into baked potato skins.

Top with cheese and return to the oven for 5 minutes or until the cheese is browned on top and potato skins start to crisp.

Garnish with chopped parsley and serve hot.