Saus’age Stuffed Sweet Potato

Sweet potatoes are a year-round favorite, but especially during the fall/winter months. The orange fleshed, nutrient rich, sweet potato is abundant in beta-carotene, which is converted into vitamin A as needed by the body. Vitamin A is used for vision as well as healthy immune function. Sweet potatoes are also rich in B vitamins, vitamin C, potassium, and fiber while containing only 135 calories per one medium potato. Boiling sweet potatoes, especially with the skin on, is an ideal cooking method because it minimizes the loss of nutrients, namely beta-carotene and vitamin C.

For this particular recipe, the potatoes are roasted, but for nutrient conscious individuals, they can be parboiled. Also, the recipe was easily veganized with plant-based substitutes. So very delicious as a side or main dish. 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.