small sweet potatoes, about 8 oz. each tablespoon olive oil pound bulk sweet Italian sausage tablespoon unsalted butter cups leeks white and light-green parts only, quartered lengthwise and thinly sliced teaspoon chopped fresh sage teaspoon chopped fresh thyme Kosher salt cup sour cream cup grated Swiss cheese
INGREDIENTS
1
2
1/2
4
1
1/2
1/4
1/4
1
1
Preheat the oven to 375 degrees F. Poke holes in each of the potatoes with a fork. Bake the potatoes in the oven until they are fork tender, about 1 hour to 1 hour and 15 minutes. Remove the potatoes from oven and set aside to cool.
2
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 the sausage until it is no longer pink. Using a slotted spoon, transfer it to a paper towel-lined plate. Drain the grease from the skillet and then return to the heat.
3
Add the butter to the skillet. Once the butter has melted, add the leeks, sage, thyme, and 1-1/2 teaspoons of salt. Cook the leeks until they start to turn golden brown and become tender, about 10 minutes.
4
Once the potatoes are cool enough to handle, cut them in half and carefully scoop out the insides to within about 1/8-inch of the side. Place the flesh in a large bowl and mash with a fork or potato masher. Add the sausage, leeks and sour cream. Stir until the ingredients are thoroughly combined.
5
Place an oven rack in the top third of the oven. Preheat the broiler. Spoon the mixture back into the sweet potato shells. Top with the Swiss cheese.
5
Arrange the stuffed potatoes on a foil lined baking sheet. Broil the potatoes until cheese is melted, about 4 minutes.
Yield
1 potato
calories
194 kcal per serving
FAT
5 g per serving
caRBS
26 g per serving
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