Twice baked sweet potatoes stuffed with Italian sausage, onion, and greens topped with grated Parmesan cheese. They are a fall favorite!!
It’s nearly Thanksgiving! Seriously, howwww?!
I decided it was time to pitch my rotting pumpkins on the front porch. Our kids are having a hard time letting go of the fact that I had to throw them away. So we are getting rid of them slowly one by one. 🙂
We have been having an even harder time dealing with the shortened days. How ’bout you guys?! Last night I fell asleep so early that I woke up in the middle of the night and was up for a few hours just lying there. I never have trouble sleeping because with three little kids there is never enough time to sleep. However, I suppose with all the bragging about never having trouble sleeping I had it coming.
There’s nothing like cooking up some delicious seasonal recipes that have you licking your plate. These twice baked sweet potatoes are just the thing to get on your fall menu. Baking them twice makes it certain the sweet potatoes will have just the right texture!
The filling is a combination of Italian sausage, red onion, garlic, chopped greens, and mashed sweet potato. The Italian sausage is just the right touch added to the sweet potatoes. Top them with some grated Parmesan and you got yourself a spectacular meal!
These twice baked potatoes take a decent amount of time in the oven but other than that the prep time is minimal.
Our family loves this dinner when we are looking for a meal out of the ordinary and we never regret baked sweet potatoes the savory way!
Twice Baked Sweet Potatoes Stuffed with Sausage and Greens
Ingredients
- 2 med-lg sweet potatoes
- Kosher salt
- 2 Italian sausage links about 5oz
- 1 tablespoon olive oil divided
- 1/4 cup red onion chopped
- 2 garlic cloves minced
- 1 cup spinach/greens chopped
- 3/4 cup grated Parmesan cheese
Instructions
Bake Sweet Potatoes
- Preheat oven to 400℉.
- Place sweet potatoes in a baking dish. Pierce sweet potatoes with a fork and brush with olive oil. Sprinkle a pinch of Kosher salt over each potato. Bake for 60 minutes or until potatoes are tender.
Cook Sausage and Make Filling
- With about 20 minutes remaining for the sweet potatoes, heat 1/2 tablespoon olive oil over medium heat. Cook Italian sausage links according to package directions on stove. Set aside.
- Drain skillet and add the remaining 1/2 tablespoon olive oil. Add the chopped red onion and cook about 5 minutes or until softened. Add the garlic and stir in. Toss in the chopped greens and stir constantly for about 30 sec. Transfer mixture to a medium bowl.
- Chop the sausage links and add to the onion mixture in bowl and stir.
Twice Baked Sweet Potatoes
- Let the oven remain at 400℉. Once the sweet potatoes are finished cooking, let cool. Cut in half lengthwise and scoop out the inside of the sweet potatoes except for a thin bottom layer. Add to the sausage and onion mixture and mix together until well blended.
- Scoop the filling into each of the sweet potato halves. Return sweet potatoes to the oven and bake for another 15-20 minutes.
- Top with grated Parmesan cheese and serve warm.
More Delicious Fall Recipes
Fall Kale & Walnut Salad
Best Creamy Tomato Soup
