We grabbed some great, huge sweet potatoes from the Old Town Scottsdale Farmers market. There are so many different ways you can cook them. We love them, especially on the savory side and they are healthy! I used some things that I typically have in my kitchen for this recipe.
Two large sweet potatoes is way more than enough for the 2 of us. We will have leftovers! I like to rub some sort of oil on the outside to add some flavor while baking. Throw them in a 400 degree oven for about an hour – these actually took a little less. Even as big as they are!
I usually wait until the potatoes are done so they can cool enough to handle when you need them. Then, brown about a pound of sweet Italian sausage.
Once the sausage is almost done, I added in some julienne-cut, sun dried tomatoes and stir together over low-medium heat. Then add in some crushed red pepper – to taste. We like spicy food so probably threw in 2 tablespoons.
I then added some torn salumi that we had on hand. We have this amazing meat market in Carefree that makes some of the best salamis. Well, everything they have is amazing! Then, dump in some organic spaghetti sauce. I love the sprouts brand. I used about 1.5 cups.
Scoop out your sweet potato filling and mix in with everything else. Cook on medium heat for about 5-10 minutes, until well mixed. I’ve saved the potato skins before to “refill,” but this time I decided it was just easier to use ramekins. Scoop your filling into your potato skins or your ramekins and place on cookie sheet in oven for about 10 minutes.
There you have it! A pretty quick, simple, healthy dinner recipe.
Italian Twice Baked Sweet Potatoes
Ingredients
- 2 large Sweet Potatoes
- 2 tbsp Coconut Oil
- 1 lb Sweet Italian Sausage
- 2 tbsp Red Pepper Flakes
- 1/4 cup Sun Dried Tomatoes Julinne-Cut
- 6 pieces Salumi (or pepperoni, etc) approx
- 1.5 cup Spaghetti Sauce
Instructions
- Coat your sweet potatoes with the coconut oil. Bake on a lined baking sheet at 400 degrees for approx 1 hour. Until they are fork tender. Let them cool enough to handle.
- Brown 1 lb of sweet Italian sausage in a pan over medium heat. Add the Sun dried tomatoes and stir together.
- Add in Red Pepper Flakes and your torn Salumi and mix together well.
- Pour in your spaghetti sauce. Whatever brand you prefer. I used a sweet basil this time.
- Cut your sweet potatoes in half and scoop out the filling. If you want to use your potatoes as your shell be sure to leave a thin wall.
- Mix your sweet potato filling with the other ingredients and cook for approx 10 minutes.
- Put your cooked, combined filling into your potato “shells” or into Ramekins. Put back into your 400 degree oven for 10 minutes.
