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
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.
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.
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.
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.
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.
Arrange the stuffed potatoes on a foil lined baking sheet. Broil the potatoes until cheese is melted, about 4 minutes.
194 kcal per serving
5 g per serving
26 g per serving
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