Twice baked sweet potatoes stuffed with Italian sausage, leeks, and topped with grated Swiss cheese bring new flavors to a popular side dish.
I would like to just stop right here, but I’m afraid that wouldn’t be enough to convince you that you need to make these.
When most people prepare sweet potatoes, they automatically load them up with sugar and spice and everything nice. Don’t get me wrong! I love sweet potatoes loaded up with butter, cinnamon, sugar, and gooey marshmallows.
Sweet potatoes are great as a base in savory dishes as well. Twice-baked potatoes are a popular side item in my house. But substituting sweet potatoes for the standard baking potatoes gives this a completely different texture and flavor. These are savory with a hint of sweetness and much creamier. I served these alongside a grilled pork tenderloin, but honestly they were filling enough that they would have made a great meal on their own.
Twice-Baked Sweet Potatoes
- 4 small sweet potatoes about 8 oz. each
- 1 tablespoon olive oil
- 1/2 pound bulk sweet Italian sausage
- 1 tablespoon unsalted butter
- 2 cups leeks white and light-green parts only, quartered lengthwise and thinly sliced
- 1 teaspoon chopped fresh sage
- 1/4 teaspoon chopped fresh thyme
- Kosher salt
- 1/2 cup sour cream
- 1/4 cup grated Swiss cheese
Preheat oven to 375 degrees. Poke holes in each of the potatoes with a fork. Bake potatoes in the oven until fork tender, about 1 hour to 1 hour and 15 minutes. Remove from oven and set aside to cool.
In the meantime, cook the sausage in a medium skillet over medium heat. Break up the sausage into bite-sized pieces using a wooden spoon. Cook sausage until no longer pink. Using a slotted spoon, transfer to a paper towel-lined plate. Drain grease from the skillet and then return to heat.
Add butter to the skillet. Once butter has melted, add leeks, sage, thyme, and 1-1/2 teaspoons salt and cook until they start to turn golden brown and become tender, about 10 minutes.
Once potatoes are cool enough to handle, cut them in half and carefully scoop out the insides to within about a 1/8-inch of the side. Place flesh in a large bowl and mash with a fork or potato masher. Add sausage, leeks, and sour cream. Stir until thoroughly combined.
Place an oven rack within the top third of the oven. Preheat broiler.
Spoon mixture back into the sweet potato shells. Top with Swiss cheese.
Arrange stuffed potatoes on a foil lines baking sheet. Broil potatoes until cheese is melted, about 4 minutes.