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baked sweet potatoes with sausage and pepperjack on gray plate with avocado slices and fork
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5 from 1 vote

Sausage Stuffed Sweet Potatoes

Sweet and slightly spicy, these sausage stuffed sweet potatoes are totally delicious! Sweet potato filling is mashed with cumin, salt and creamy yogurt, topped with spicy Italian sausage, and sprinkled with pepper jack. Simple, tasty, and easy to prep ahead.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 422kcal

Ingredients

  • 1 lb spicy Italian sausage (ground sausage if possible; see note *)
  • 4 medium-sized sweet potatoes
  • ½ cup Greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 cups pepper jack (shredded)
  • parsley (optional; to garnish)

Instructions

The First Bake

  • Heat oven to 400°F.
  • Scrub your sweet potato and pat dry with a towel. Prick sweet potato with a fork 10 or so times.
  • Place sweet potato on a baking sheet and bake for 30 minutes- 1h 15 minutes, depending on the size of your potato:
    -small- check after 30 minutes
    -medium (200g/6-9 oz)- 1 hour
    -large (1 lb/ 450 g)- 1 hour 15 minutes
    *all ovens are different and this is a rough guideline
  • Test if your sweet potatoes are cooked through by gently squeezing with an oven mitt. If they are tender, they are ready to serve. If they are firm, return to the oven for another 10-15 minutes.
  • Do this step ahead, or allow to cool until safe to handle before proceeding to the second bake.

The Second Bake

  • In a medium non-stick pan, cook the sausage over medium heat, breaking the sausage up with the spatula into small crumbled bits. When sausage is cooked through (around 6 minutes), remove from pan and drain excess fat on a paper towel-lined plate.
  • Gently scoop the insides out of sweet potatoes, leaving the skins intact.
  • In a medium bowl, combine sweet potato puree with Greek yogurt, salt and ground cumin. Mix until smooth and completely combined.
  • Arrange the sweet potato skins on a parchment-lined baking sheet, and gently spoon the filling back in.
  • Scatter the sausage evenly over the sweet potato skins, then top with shredded pepper jack cheese.
  • Bake in oven for 10-15 minutes, until cheese is melted and slightly browned.

Notes

*if you can't find ground sausage, simply remove the casing from the sausage and break up while cooking with a spatula.
 
Storage
  • Sweet potatoes may be baked through ("the first bake") and stored in the fridge for up to 4 days.
  • Fridge storage- After baking all the way through, sweet potatoes may be cooled completely and stored in the fridge for up to 4 days. Reheat in a covered baking dish at 350°F for 15 minutes.
  • Freezer Storage- Sweet potatoes may also be frozen after baking all the way through. Wrap sweet potatoes in parchment, followed by aluminum foil or plastic wrap. Place in a large meal prep container or freezer bag and freeze for up to 3 months.
  • To bake from frozen- unwrap the sweet potatoes and place (fully frozen) in a covered baking dish. Bake at 425°F for 40 minutes, then remove cover and bake for another 15-20 minutes until cheese bubbles and potatoes are heated through.
 

Nutrition

Serving: 2sweet potato halves | Calories: 422kcal | Carbohydrates: 32g | Protein: 39g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 118mg | Sugar: 8g